Boeuf Bourguignon is been a fairly regular dish in this house for decades. Neither of us can remember which original recipe we used - but we remain true to it. If I had to guess, it will have been either Elizabeth David or Delia Smith, who I mention upthread. Both include very similar recipes in their 1960/70s books, respectively, French Provincial Cookery & Complete Cookery Course.
Me. I make my own garam masala. Generally, I follow Asma Khan’s recipe.
1 Like
me, the first I made was from the first Madhur Jaffrey book. I guess I was more in sync with the zeitgeist in those days! - the top 25 recipe. And I enjoyed the 4 hr cooking times of her meat dishes. Ive bought several mixes that I like over time but am aware that given the regional communal and personal variation, whatever type I am using may not be “correct” for a dish. So I try to follow the cookbook writer’s recommendation which sometimes means making my own. Im also aware that, not cooking this food everyday, that any bulk GM or other ground spice I use will not be as fresh tasting when used as that in a good restaurant.
1 Like
I think the recipe was from when it was not an easily accessible ingredient in western markets.
None of the Indian folks I know grind their own for everyday use.
There are some dishes and regions that have a specialized blend, but even most of those are available at the store these days.
3 Likes
I’m not surprised that Toll House cookies aren’t well known in the UK. My South African wife had barely heard of chocolate chip cookies before she came to the US.
I read too fast and thought it was A BOOK OF MIDDLE EARTH FOOD. 
4 Likes
Which definitely means there’s a section for both Second Breakfast and Elevenses. 
5 Likes
