by Brian | Mar 21, 2010 | Recipes
Flavored butters are an interesting method for adding pointed flavor to dishes. Used during the cooking process, a flavored butter will sharpen the taste of meats, poultry and vegetables. This flavor combination, garlic and shallot and onion, is recommended by Bobby...
by Brian | Mar 20, 2010 | Dedicated Drinker's Diary, Recipes
Many recipes, like lemonade, call for cupful quantities of fresh lemon juice. Juicing a dozen or so lemons to get a single cup of fresh juice takes time, usually creates a mess, and — with lemons at 2 or 3 for a dollar — has some real cost. Here’s a quick shortcut to...
by Brian | Mar 19, 2010 | Cookbook Reviews, Dessert Digest, Recipes
Can you imagine cake without frosting? A dusting of powdered sugar does not please me. Okay, for gingerbread a heavy coating of whipped cream works. But typically I want frosting. There are bookloads of frosting recipes. Yet of all those, a handful of frostings have...
by Brian | Mar 18, 2010 | Recipes
Early in the history of Cooking by the Book, Suzen had a large, long and serious job. She was the major test kitchen for the 1996 Edition of The Joy of Cooking. Then for the 75th Anniversary Edition in 2006, she was the test kitchen. Every recipe was tested in our...
by Brian | Mar 17, 2010 | Cookbook Reviews
If you played sports in high school or college, there was a phrase you never wanted to hear: second string. Being a second stringer was hell. You only got to play in case of injuries or fouls or ejection because of a fight. There’s that line about “they also serve who...
