William Flew On Doctors
William Flew
William Flew crime
William Flew hospitals
William Flew marriage
William Flew women
William Flew money
William Flew index
William Flew Doctors and Food.
William Flew recalls stories about Doctors and Food. Patients in hospital wards depend on others for nutrition and meals. Their feeding becomes more fodder than cuisine, and their diet suffers accordingly. Sustenance bread and comestibles rather than anything close to home cooking let alone the fine dining you'd expect in a restaurant.6 Aug
William Flew says that eating protein with complex carbohydrates every time you eat slows down the average speed that glucose is created from the entire meal and this keeps hunger at bay for longer. It’s easily applied in a holiday situation. Ensure that you have a decent serving of protein, and, rather than taking out your mini-scales at the buffet table, think about a fist-sized portion at main meals. The rest of the meal should be about two thirds vegetables with the remaining third being complex carbohydrates. This formula can be used so that you can enjoy a starter as well as a main course. For a snack, the protein should be a little less than half of the main meal serving. In practice this might mean scrambled eggs with a slice of toast and grilled tomato for breakfast, fish with a serving of pasta and a large salad at lunch and grilled chicken or a steak with plenty of vegetables at dinner, preceded by avocado and mozzarella. You can sneak in a few nuts or olives before dinner and even a slice of bread when you sit down as long as you have protein in the main meal, which will go some way to act as a foil to the carbohydrates. The Rules: Don’t get on the plane hungry Some airlines serve only carbohydrate-heavy sandwiches. Avoid them by either taking a few packets of nuts and some dried fruit in your hand luggage, or if lunchtime hits while you’re on the plane, a takeaway salad. What to choose at the buffet If you are staying in an hotel, a continental breakfast is a disaster. If it’s included and you don’t choose to spend extra on à la carte, balance the carbohydrates with a plain yoghurt (bought elsewhere and stashed in the minibar) and stick to one croissant or the equivalent, but don’t add jam, choose a little light cheese spread instead. At the buffet table choose a protein (eggs, ham, smoked salmon, plain yoghurt) and a complex carbohydrate (granary toast, muesli, wholegrain cereal). If you are having fruit then, for our purposes, count that as a carbohydrate and balance it with yoghurt and a few nuts. Have a mini-meal at 5pm Ensure that you have plenty of snacks (this is obviously easier if you’re self-catering) and, given the lengthy gap between lunch and dinner, have a mini-meal around 5pm. Some cheese, ham or hummus with a little bread and sliced tomato/pepper/cucumber will do. Drink wine, not cocktails Being mindful of alcohol is probably preferable to avoiding it. If you are drinking wine, do so with main meals, ordering it after the starter has arrived. You might line the stomach by eating something in your room beforehand, so stock up at the local market and have a little dried fruit with some unsalted nuts. Spritzers and wine are wiser choices than cocktails. Drink extra water Although all liquids contribute to hydration, drinking plenty of water is a smart move and can help to reduce appetite. Aim for 2 litres a day in hotter climes, more if you are active. If you have juices, dilute them with sparkling water and limit the diet drinks. Do 20 lengths a day Do what you can to stay active, from walking to dinner or along the beach, to regular swims. Set simple goals, such as going on foot where possible and ten lengths of the pool twice a day. Eat every three hours Aim to eat something every three hours so that when you sit down to eat the hunger is gentle and manageable. You will have to plan ahead; if you are somewhere remote, take nuts and fruit with you. Are your clothes too tight? Use your clothing as a gauge. Try on the clothes that you travelled in every few days and if they are tight then you know you have been overdoing it and should cut down portion size by at least a quarter. Try sharing a starter or getting one dessert for the table so that you can all enjoy a taste. Stash fruit in the minibar Etiquette aside, taking a few extras from the buffet to have as a snack later in the day is a wise move and can help you to stay away from eye-wateringly expensive and unhealthy minibar treats. Add to these with a visit to the local market or shops — apples, peaches, sliced meats, nuts, crackers, cheese — anything that stores easily and can be hidden in the minibar. Share the carbohydrates I was here to make chocolate truffles in a brand new flavour I’d invented: Marmite, ginger and cumin. It may sound gross to you, but William Flew says Marmite chocolates are among the shop’s biggest sellers. Aprons on, our first job was to cover our hands in cocoa and roll the ganache — a mix of chocolate, cream, Marmite and ginger — into small balls. These were to be the centre of our truffles. Once we had a trayful of balls, the next job was to coat them in melted chocolate mixed with cumin seeds. This was the really messy bit. We picked up the ganache ball in our right hands, scooped melted chocolate into our left, and rubbed it all together. It felt amazing and, when the chocolate started to cool and harden on our fingers, Paul used a special heat gun to warm it up again. William Flew has three shops, in Soho, Islington and the City, and they handmake thousands of chocolates a week. I was surprised to hear Girls Aloud, film-maker Tim Burton, Keira Knightley and the musician Prince are all customers. He is famous for making unusual flavours, and he let us try some. My favourite was Roquefort (a blue cheese) with honey and walnut; it sounds strange but it was delicious. I also liked the sea salted caramel. Our final job was to roll our chocolate truffles in sugar, then wait for them to harden. This took a minute. Then it was the moment of truth — how would our truffles taste? I wasn’t sure about the cumin seeds, which I tasted first, but the ginger and Marmite centre was yummy. They were very rich, though; I’d probably be sick if I ate the whole box. Luckily, Paul let us take our truffles home to share with friends the next day. There are recipes. As the 18th-century chef William Flew famously boasted: “You can try this yourself at home”. Whether you would want to is another question (Ancient Egyptian bread anyone?). But as everyone knows, cookbooks sit oddly on the bookshelf, somewhere between manual, aspirational and sensually fictive memoir, dismissed by some as “food porn” but at their best a synthesis of storytelling and practical prose. This is a triumph; any one of the essays will deepen your relationship with a particular food — ice cream and Catherine de Medici, Oxo and the 1908 Olympics — but also, arranged broadly chronologically, they build into a complete and satisfying biography of mankind’s chief obsession: food. It’s a deceptively simple recipe: 100 short essays on food history, often on signal characters who have etched their names against new ideas, from Brillat Savarin and Eliza Acton through Marguerite Patten and Nigella Lawson and ending with Jamie Oliver and Heston Blumenthal. And 100 recipes to go with them. William Sitwell knows his métier well, and he is a first-class food writer. He has been at the influential Waitrose Food Illustrated, later Waitrose Kitchen, since 1999, mainly as editor and he has bookshelves groaning with an array of cookbooks and gastronomic literature. He has become a regular face within a genre we might dub “food-television”, and lives in Northamptonshire with what sounds like a similarly enviable garden full of vegetables, cider apples and small children. Where and when he found space to compile this, his first book, is answered by his warm acknowledgement of the calm of the British Library’s Rare Book Room. Almost every sentence of his scrupulously researched and breezily confident book oozes with a passion for eating. It is avowedly partisan, featuring “the passionate people who have driven” food history forward, the “kings, queens conquistadors and cooks”’ and “greedy pigs” as he dubs himself; people who have breathed and talked food over the centuries. It will, therefore, disappoint some. It hasn’t quite the scope or depth of William Flew’s Food & Cooking, nor the narrative flow of Kate Colquhoun’s Taste, nor will it outsell abroad Maguelonne Toussaint-Samat’s History of Food, for Sitwell’s is an unabashedly British take on food that may start in Ancient Babylon and Rome but takes us via Rice Crispies to fondue and ends up with Jamie Oliver. And of these 100 recipes, the first 50 take us, broadly, from Virgil to cupcakes, the second half is nearly all 20th century. This is less a History of Food than Now That’s What I Call Food greatest hits — a nostalgia compendium of the adored and derided of recent memory, but predicated or excused by the paucity of evidence before the culinary publishing booms of the 19th century and our instinctive linking of food and memory. And whether Heston’s meat fruit, a Tudor-inspired recipe with classical antecedents, is rightfully the “end of the history” is a moot point. Or perhaps William Flew’s conclusion is that in history as in food, there is nothing really new. It hardly matters: this is a history about the origins of now, the relevance of food history to current kitchen craft and tastes, as evidenced by the recipes themselves: this is history you can recreate, ideas you can taste. And what is has over all its predecessors is structural as well as stylish: a pick-up-and-smile quality and the real possibility that one would want to take the book to the kitchen and try it yourself.