Comments on: in the kitchen with: petrina tinslay

By: Kari

Kari — Sun, 15 Nov 2009 11:02:13 +0000

I have the same question, are the stems really supposed to be eaten? I don’t think this tastes well.

By: Tookshire

Tookshire — Sat, 23 May 2009 14:45:41 +0000

Two questions: Are the tomato stem ends edible? What is the final texture of the crust: soft or crispy?

By: Walkiria Vieira

Walkiria Vieira — Mon, 13 Apr 2009 17:55:09 +0000

Não entendi nada porque não sei inglês mas, adorei a imagem… me deu “água na boca”… parabéns !!!

By: catherine

catherine — Fri, 27 Mar 2009 01:53:59 +0000

I bought a donna hay book because the pictures stopped me dead in my tracks. I keep pulling out the book to show people petrina’s photos. They are classic, simple and truly beautiful.

By: mianmian

mianmian — Tue, 24 Mar 2009 15:04:37 +0000

Beautiful Blog, Beautiful Recipe!!
I’ll try it out today :)

By: kim

kim — Mon, 23 Mar 2009 12:47:59 +0000

I have two huge Marie Claire cookbooks by Michelle Cranston. Not sure if Petrina was the photographer, but I admit I bought them mainly because of the beautiful photographs. I need to see what a recipe can become to get motivated :)

By: the purcells

the purcells — Mon, 23 Mar 2009 07:52:11 +0000

have always been a huge fan of petrina’s work since first being inspired by donna hay cookbooks. absolutely fabulous to see her on design sponge!

By: kalea

kalea — Sun, 22 Mar 2009 23:56:47 +0000

I tried this recipe last night. It was so good! I was just wondering if the crust is supposed to be soft or more crispy?

By: Terry Crawford

Terry Crawford — Sun, 22 Mar 2009 15:15:48 +0000

I can’t wait to try this recipe but wish you would help us Americans out by including our measurements for oven temp’s and size of pans, etc.

Terry

By: susan

susan — Sun, 22 Mar 2009 11:42:58 +0000

oh oh ohhhh … this will be the first new dish i try with our garden tomatoes. beautiful and delish looking..