ABOUT PHILIP
I’m Philip Dundas, the author of PipsDish.
PipsDish is where I write about finding the best ingredients and celebrate ideas about great cooking – mine and others. I write about the things that interest me and restaurants, books, experiences and shops I think you will enjoy. I’m not really a reviewer but sometimes I either like somewhere so much or an aspect of what it achieves, that I feel compelled to write about it.
Many of the blog posts do have dishes I have made in them but I have also compiled all of the dishes that have been posted on @pipsdish on Twitter over the last few years. I have cooked all of the dishes on PipsDish. Some are adapted from my favourite books and writers, others I create as I go, all are inspired by the ingredients I work with. I am not very concerned with lists, measurements and timings, preferring to learn by my successes and mistakes of which there have been many.
Formerly a BBC Producer, I’ve researched and edited various books for one of my heroes, international Scotch Whisky aficionado, Charles Maclean. I’ve written for a number of food publications including Taste of Scotland and Scotland the Best as well publishing as a freelance writer in The Guardian and The Scotsman.
In restaurants and at home I place simplicity and flavour above fuss and pretension. But for me, the best cooking is all about people. When I go to restaurants I’m looking for convivial conversation and being looked after by enthusiasts who love great food and want to share that affection.
In 2010 I decided to write a book about food based on the experience of teaching elderly, widowed father to cook. Cooking without Recipes is available from all good bookshops and through Amazon.
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READERS COMMENTS ON ABOUT PHILIP
http://www.nomadchef.com
Hi,
If you are free on the 22nd of September I’ve organized the 2nd Nomad Chef dinner for secret chefs and would love it if you could come. Here is a link to more info:
http://supperclubfangroup.ning.com/events/secret-supper-club-chefs
I couldn’t find your email address so I’m posting this here.
Look forward to meeting you!
September 9, 20103:57 pmI got your book from the library yesterday and I have been reading about the different ingredients and what to do with them. Your book has enlightened me such as using fennel for the fish as I love to eat them raw, I eat onions raw as well as you said that it is not easy to eat them! You spoke about your father which I found fascinating. We have an allotment and we grow all sorts of vegetables and last week I made a most gorgeous pumpkin soup with fresh ginger, fried onions and vegetable stock and cooked it for twenty minutes and blended afterwards with soya milk, grated nutmeg, mild chillie powder salt and pepper. My husband and I loved it. I wanted to be more creative with my cooking and your book gives me more ideas. Thank you for your lovely book. Keep writing.
October 19, 20116:02 pmThanks Melanie, such a lovely response. It’s exactly the message I’m trying to get over, so delighted it ringing out clearly! If you had time, you might just post your message on the Amazon page where you can put customer reviews. It does help to build sales!
October 21, 20113:02 pmSHARE YOUR THOUGHTS