Bread V4.0

O.K., it’s a little lumpy, but I’m on a new track: cold fermentation. I have been reading about this technique in a few books, but wasn’t quite sure about it’s significance until I came across Peter Reinhart’s chapter in The Bread Baker’s Apprentice. Cold fermentation for 12 – 24 hours gives time for the sugars […]

Book Review: Urban Italian

Cookbooks are cooler than they use to be. They use to be static, stripped down lists of ingredients and, if you were lucky, a picture of what the final dish should look like. Today, you would rank in Amazon’s basement if you put out a book like that. I just picked up Urban Italian by […]