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 […]
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 […]
Another good read. I like this guy’s style. Simple food, good flavor combinations. He opens the book with some weird copy about his wife thinking he is cheating on her. What’s that about? Let’s just cook.
I watch the James Beard awards list because they are usually right on the money. The foundation’s pick last year for best book was The Lee Bros. Southern Cookbook. The Lee Bros. story on how they stared their business is wonderful. They have a great appreciation for the food of their childhood and a honest […]
Chez Panisse has been criticized for being ingredient driven, but I think the simple food combinations are what makes this book remarkable. It’s also fun that she has seasonal and special occasion menus. If you like pretty photographs, this book is probably not for you (since it has none). But, if you are into old-school […]
Still fighting the good fight, Alice Waters cranks out yet another cookbook: Chez Panisse Cafe Cookbook. This one has the fare from the upstairs cafe. Most of the recipes rely on high quality ingredients to make the dishes work. None the less, it is a fun read with solid ideas on what is good to […]