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Like Cooking is a cookery website for people who really enjoy good food. In it you will find recipes, ideas and techniques for cooking the good food you enjoy.

About the site

The idea of Like Cooking is not just to be an online recipe book, but instead to illustrate the entire cookery process. It talks about:

• Cuisines and regions, authenticity, and places to get ideas from
• Sources of inspiration for new recipes
• Ways to develop ideas into finished meals
• How to perfect a good dish
• Serving food so well you can eat it with your eyes
• Choosing and combining ingredients

I recommend you bookmark this site as it is updated regularly, and you wouldn’t want to miss out, would you? The Latest page shows the latests entries, or you can browse by category or date. If you have an ingredient in mind, why not try the search box and see if I have it in mind too?

About You

Like Cooking is aimed at anyone who wants to improve their cooking skills, from beginner to amateur to master. It doesn’t matter what level of skill you have in the kitchen, I confidently believe anyone can cook well and getting better just means getting quicker, becoming more adventurous and gaining intuition.

If you like to experiment, then you will be at home here. If you want to read tried and tested recipes that are a bit different, then I can help you If you are a beginner, I hope some of the techniques described will help you feel more comfortable in the kitchen. Please e-mail me if anything is unclear. If you are an expert, I hope you find at least one original idea here.

About Me

I am a university student in Cambridge, England. I have liked cooking for about 10 years. My earliest cooking memory set the scene for all my later cooking:

I was a young boy, and had just completed making my mother classic chocolate sponge recipe. However, I was keen to experiment and wanted to make my cake unique. Searching the kitchen, I stumbled on some aniseed flavoured powder which I thought would be ideal for flavouring the icing.
However, when my family came to sample the cake, they didn’t seem to impressed:
“What on earth is in this icing?” My father exclaimed. “It tastes like curry!”
It turned out my nice smelling aniseed powder was Chinese five spice, more commonly used in stir fries than cakes. Still, I remember my “curried cake” fondly as my first, and most disastrous, cooking experiment.

In the kitchen, I like to experiment. Although this site contains recipes, I rarely follow them, but I do make sure my transcriptions are accurate. Most of all, I hope to share my creative processes with you so that you don’t need recipes either.