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"Brocket, Jane"
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Spotty, stripy, swirly : what are patterns?
\"Examines different types of patterns using colorful photographs of everyday things\"--Google.com
Book
Weekend: All consuming: Put away your recipe books. If you're wondering what to eat tonight, take inspiration from the world of design, art and literature instead, says Jane Brocket
A few years ago, I wrote a cookery book called Cherry Cake And Ginger Beer that was inspired by the delicious food and treats enjoyed by the characters in children's classics. There were recipes for Mary Poppins' Raspberry Jam Cakes, Swallows and Amazons' Seed Cake, and Anne of Green Gables' Layer Cake. The idea emerged on a family holiday during a conversation with my then nine-year-old daughter, who at that point was engrossed in a marathon reading of Enid Blyton's Five Find-Outer series, which contains multiple references to macaroons and fry-ups. As I was also something of a greedy reader when young, together we decided to ransack the library to create a collection of recipes that could be made with and by children who wondered how the foodstuffs that are so avidly consumed on the page actually taste off the page. [Dinah Fried]'s photographs are shot from above, so that they look like paintings, with the food arrangement becoming a modern-day still life. Since there is no text to explain anything, the images have the reverse effect of sending you back to the classics to read and digest the food sections on the page. There are just five dishes in the series so far, but Fried is asking for suggestions, so perhaps we can look forward to her interpretation of Miss Havisham's wedding feast or the wonderful descriptions of food in Sylvia Plath's The Bell Jar or George Orwell's Down And Out In Paris And London.
Newspaper Article
Cold, crunchy, colorful : using our senses
\"Combining simple text with gorgeous photos, the latest addition to Jane Brocket's Clever Concepts series encourages children to use all five of their senses (and the corresponding body parts associated with those senses) to investigate the world around them.\"-- Provided by publisher.
Book
Sweet inspiration
Baking is the raising agent of my life. It lifts my spirits, my mood and my appetite. The mere thought of baking a tray of rock buns, or kneading a loaf of bread, or slicing a buttery lemon cake is enough to restore me to...
Newspaper Article
Cooking for kids: Baking and caking: Sweet inspiration: Be it treats or snacks, nothing beats baking for Jane Brocket, especially if the children are involved
I've always baked - ever since I was able to stand on a stool and help my Nana by wielding a huge wooden spoon and licking the bowl clean - but there is nothing to beat the appreciative audience of your own offspring. There's no holding-back, no \"oh, go on then, but just the thinnest slice\", or \"I'll have half of one if someone will share with me.\" No, children eat baked goods the way they should be eaten: with gusto, relish, and calls for more. How do I choose what to make? If time is of the essence, I go for something speedy and convenient such as chewy flapjacks which take less than five minutes to put together and can be made for teatime at any point in a busy day. Or if I'm feeling indulgent, we have scones with masses of cream and jam. Sometimes I feel inspired to create something more splendid such as a comically jammy and squishy Victoria sponge cake or a ladylike, afternoon-tea-style cake such as a large, walnut-encrusted coffee and walnut cake. Or if we're all craving chocolate, I'll make a batch of decadently rich brownies. Sometimes we plump for extravagant colour, creativity and experimentation. That's when we bake fairy cakes and lavish them with neon-colour icing, jelly beans, sprinkles and sweets. Or we might branch out, take a risk, and experiment with a full-on sugar fest. This way we've made teeth-destroying toffee, vanilla fudge, ludicrously gloopy Turkish delight and, the one that never fails, Hugh Fearnley-Whittingstall's mad-scientist marshmallow recipe which everyone adores and which encapsulates perfectly the sheer fun of shared baking (you can find it in his Family Cookbook).
Newspaper Article
Lashings of hard-boiled eggs
I found I was focusing on more or less a century of children's literature, what some might call a \"golden age\". For food and treats in children's literature change dramatically around the same time that, as Philip Larkin puts in his poem \"Annus Mirabilis\", sexual intercourse began in 1963. Few books after that date contain the evocative, real, home-made foods that feature so prominently in ones up to the 1950s. Novels become grittier, more concerned with realism and specific and social issues, and they begin to reflect the changes taking place in the home, the workplace and the kitchen. With fewer mothers and cooks making traditional cakes and biscuits, food becomes faster, branded, more convenient, and the lavish teas and suppers enjoyed after non-stop adventuring disappear as children's lives become more restricted and guarded. Accomplished children's writers are usually careful not to overindulge their readers: a chapter that features a meal or treat is rarely followed by another chapter containing food. A surfeit of indulgences and delicacies is not good in real life or fiction. Billy Bunter, Frank Richards' \"fat owl of the Remove\" who flourished from 1908 to 1940, is one of the greediest boys in literature. His lack of self-control is made all the more unpalatable by his habit of stealing other boys' food and eating it in secret. \"'There's cold chicken inside,' replied the Rat briefly; 'coldtongue-coldhamcoldbeefpickledgherkins-saladfrenchrollscresssandwidges- pottedmeatgingerbeerlemonadesodawater'
Newspaper Article
Lashings of hard-boiled eggs
Reviews the importance of food in traditional English children's stories, by writers like Enid Blyton, Elizabeth Goudge, Frances Hodgson Burnett, and Kenneth Grahame; the emphasis on home-made food and picnics predates the more modern era in which less children's food is home-cooked yet more time is spent indoors. Includes recipes for hard-boiled eggs and \"cress sandwidges\".
Newspaper Article
Tasting panel: Gordon's Edge
Nice packaging! Interesting bespoke bottle, beautifully designed label, excellent execution of the [Gordon]'s brand values and a good name. It's about time Gordon's jumped on the RTD bandwagon. I was in a brainstorm with young drinkers last week and a respondent said she loved G&T but her mates saw it as an old woman's drink. Maybe this will solve the problem, it's certainly well targeted at the young 20s age group.
Trade Publication Article
Tasting panel: Father's Pride
I have been assured that Father's Pride has its tongue firmly in its cheek. In which case, it's quite amusing. An interesting label, but poorly illustrated and cheap looking. The copy on the side is funny-ish for the first paragraph, and then it gets more serious. I have to say, if you're going to do tongue-in-cheek, then make sure it's funny. This is a halfway house, and I think the joke will be lost on most people. I poured out a very dark, but ruddy looking beer, looking strong but tasty.
Trade Publication Article