27 Mar

Rachel, Rachel, Rachel, with your glossy lippy and your saturated Hipstamatic kitchen and your cheery everywoman accent and your multiple costume changes (where is that woman’s storage?) and your Global knives and your crowd-pleasing K-Tel cookery classics and and and. Who wouldn’t fall for your carefully stage managed Nigella’s-hot-baby-sisterish charms?

The second episode gives us more of the same: Parisporn, that hoary standby “cheery banter with market traders”, more nice-and-easy looking recipes (I must do fish in paper more often), flylady Fifties action, piping bags (she doesn’t ‘choux till it pops’ though), vintage enamel, and a whole raft of c’est touts and et voilas (does she actually speak any more French than I do?). And why does she have her salt in an annoying, finger-inaccessible jamjar though? That would drive me insane. Her beef bourguignion was waaay too liquid for me, but the salted caramel puds were genius though, an fairly easy hit as long as you know your oven pretty well.

The boulangeries of Paris are as fucking amazing as they are pictured, by the way. I once got up on three hours sleep to go to Gosselin in Les Halles purely because Jeffrey Steingarten recommended it in passing as selling one of the best baguettes in Paris, but that’s because I’m a tragic food-addled knob. I spent a fortune and ran for the Eurostar looking like some kind of mobile bakery. Good times.


5 responses to “KHOO 2

  1. takotsubo

    April 3, 2012 at 2:31 pm

    Her cookbook has taken a couple of kickings. And someone pointed me to John Crace’s review in the Guardian a couple of weeks ago, which miaowed with:

    “Khoo is a woman who appears to have risen with little trace, her career owing as much to a shrewd eye for hype and an engaging personality as any noticeable talent for cooking. Nothing she prepared would squeeze past the first round of MasterChef and even the worst restaurant in Paris must manage two covers a night. Which isn’t to say she’s not necessarily a decent cook; just that there was nothing about her to suggest she was anything out of the ordinary.”

    It’s true that The Little Paris Kitchen is firmly in the “fluffy escapism” category, and as TV it’s clunkily unoriginal. She manages to save it though, and keep it gleamingly accessible. It’s funny how the balancing act works though. If she was even a tiny bit posher it might easily be insufferable.

  2. Fanny

    April 4, 2012 at 1:22 pm

    Yeah, but that’s what I like about her. I think I could *totally* put some CREMEFREEEEESH in a teacup, pop an egg innit & bake it. I also think she walks the fine line of competent & cool without falling into annoyingness (although I think some people have discovered your posts, takotsubo, by searching just that!). I’m the first to admit disliking the pretty, kooky girls who try too hard but for some reason she’s ok.

    Agree that poshness could’ve been an issue but the book photos reduce me to “I WANT THOSE SHOES! WHICH RIDICULOUS THRIFT STORE DID SHE BUY THAT DRESS FROM?”

  3. Enwezor

    April 24, 2012 at 8:31 am

    Were the baguettes worth it?

    • takotsubo

      April 24, 2012 at 11:53 pm

      Yep. Definitely.


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