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I second desertland. Wusthof or Henckels. They are more expensive but will last forever. Maybe start with just two or three and don't forget to factor a steel into your budget to keep those beauties sharp!

Not a problem Uncle Bob. I worked in cookware for a while and own a couple of mauviel pieces, both of which have handles as in the picture but also say 'Mauviel' on the outside under the handle. If it is reactive then you are right, not SS! It is more than likely to be tin, which was...

That is a Mauviel stainless steel lined copper saute pan. In England comes in at around £120 ($200+) but will last forever. Tin is used much less now with copper as re-tinning can get very expensive.

The cuisinart one is great, I've used and abused it for a while. Whilst working in the industry I also had great reports about the kitchenaid belnder too.

Something I;ve found is that they can be a touch bitter after cooking, especially if they are cooked for a little too long. To counter this sprinkle a little brown suger aover the top before putting them in the oven.

AB is a great guy. If you enjoyed KC then Cook's Tour is definitely one to read as well. The Les Halles cookbook, as well as being a very good, no nonsense cookbook, is a great read. His ascerbic style and curt prose are present in all the recipes. Buy it, use it - you won't regret it.

You must go to Florence! The view from the top of the Duomo is truly spectacular and something that will stay with you forever. Also, don't miss the Campo Di Fiori market in Rome. The best food market I have seen in a long time.

I learnt this technique from the French Laundry and use it all the time. Parmesan crisps are very, very handy and great to garnish soups and salads. If you leave them flat you can also use two or three layered with goat's cheese mousse as a starter.

totally agree with a number of the posts on here already - China town will have the best woks at the best prices - carbon steel ones heat up quickly, last forever and are very easy to look after. Just make sure you never use detergent to wash it up as it will lose its' patina.

I am travelling to the Languedoc region of France next week, specifically Perpignan and Montpellier. Does anyone have any recommendations? Thanks in advance

Great recipe, thanks! Parmesan shortbread is similar and very easy to do (also good to serve with soups)

this also works really well with chevre goats' cheese

There is a really good organic farmers' market near the Corn Exchange. Not sure when it is on but I have a feeling it may be every Thursday. For eating out, the brasserie at Hotel Du Vin is really good and San Carlos is amazing - great food and an unbeatable atmosphere. I'll try and think of...

hi redkitty. Thanks for the welcome! Bristol is a cool city. Some good food places too!

This may help. Found a link: www.ilsostegno.it complete with directions!

Ok, it was a while back so the exact directions may be a little hazy but they should get you there! With your back to the Pantheon walk to the top right of the square, away from the Pantheon. There are plenty of restaurants on this square but none are great and you pay a premium for the...

That sounds truly wonderful - am very jealous. Rome is great. If you can find it try to eat at a little restaurant called Il Sostegno (sp?). It is very near the Pantheon and the meal I had there remains one of the best in memory. I can send some vague directions if you like. Florence is also...

Thanks lulu. Milan, wow! I love Italy so very much. Sadly Milan is one of the few cities I haven't yet made it to. You must love it over there, being of a foodie nature?!

I was bought the 7th edn for my 21st and use it all the time. The measurements are all for huge quantities but it is a wonderful book even if only for the massive range of techniques and essential knowledge it teaches. Buy it, you' won't regret it.

Hi there, hope you are all well. I'm a newbie so thought I'd let you know a bit about me. I'm a 24 year old passionate cook from England. I run a website dedicated to providing bespoke recipes and dinner party menus for clients and also write a foodie blog that is updated regularly...