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A Private Chef

A Private Chef

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Kitchen porters
 • Will Cooper
How to make wild duck prosciutto
In addition to scaring the chefs, exotic parrots and The Devils Suppository.
 • Will Cooper
"Blessed are the cheesemakers"
Poetry, Gouda, beeswax and inadvertently offending our European neighbours
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Burnt Basque Cheesecake
 • Will Cooper
A story about bread.
 • Will Cooper
Beware of psychopaths
 • Will Cooper
One year down the line, a thank you
 • Will Cooper
"A Story of a Year"
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Smoking and preserving
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Oak smoked Olive oil
Drinking varnish, an interesting addition to the larder and a farewell that comes too soon.
 • Will Cooper
A metaphorical postcard #7
Cheddar, thyme, black peppercorn and pistachio cookies
 • Will Cooper
My haunted saucepan
A ghost story of sorts, if you believe in that sort of thing
 • Will Cooper
A Private Chef
A Private Chef
Life has taught me to never be scared of challenges.
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Lisa McLean
Letters from Tuscany
Letters from Tuscany
Giulia Scarpaleggia
Cecilia at The Kitchen’s Garden Travels
Cecilia at The Kitchen’s Garden Travels
Cecilia At The Kitchens Garden

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