Brissenden

Scotch and soda with the last change from his two dollars and seeing the waiter bullied by Brissenden into putting that change back on the table.

Chapter 31 2010

Thanks to Brissenden, his black suit was out of pawn and he was again eligible for dinner parties.

Chapter 37 2010

Brissenden had spoiled him for steam beer, he concluded, and wondered if, after all, the books had spoiled him for companionship with these friends of his youth.

Chapter 42 2010

It chanced that when Martin was leaving, he overtook Brissenden already half down the walk to the street.

Chapter 31 2010

The cessation from writing and studying, the death of Brissenden, and the estrangement from Ruth had made a big hole in his life; and his life refused to be pinned down to good living in cafes and the smoking of Egyptian cigarettes.

Chapter 42 2010

Food writer MiMi Aye takes a more simple approach, and uses just water, Allegra McEvedy goes for a combination of water and coconut milk, and Rosemary Brissenden makes a quick prawn stock for the tom yum kung in her encyclopedic South-East Asian Food.

How to cook perfect tom yum soup 2012

Brissenden, meanwhile, adds something called nam phrik phao, or "chilli jam", which she claims is readily available in Asian food stores.

How to cook perfect tom yum soup 2012

Both Allegra and Rosemary Brissenden make spice pastes to add flavour to their soups.

How to cook perfect tom yum soup 2012

Both Lindsey Bareham and Rosemary Brissenden use the shells of the prawns to add flavour to the finished soups – the former simmers them in fish stock, while Brissenden simply uses water, which I prefer; fish stock, or the bought stuff at least, has a very distinctive flavour, which overpowers the sweet nuttiness of the crustaceans.

How to cook perfect tom yum soup 2012

His plan was to get it accepted by one of the high magazines, and, thus armed, again to wrestle with Brissenden for consent.

Chapter 37 2010