by Brian | Nov 13, 2013 | Cookbook Review
Comfort food. We all have that short list of things that are culinary tranquilizers. For me, a baked potato with meat loaf, creamy potato salad with scallions, a chocolate cake — made with cocoa of course — and topped with a fudgy frosting, … I would...
by Brian | Nov 9, 2013 | Recipes
Le Pain Quotidien is a chain of lovely restaurants, European inspired and bread-centric. The new cookbook, thrillingly titled Le Pain Quotidien Cookbook, has favorites from the restaurant but also an abundance of the emblematic tartines that are the Le...
by Brian | Nov 7, 2013 | Dessert Digest, Recipes
The Perfect Scoop by David Lebovitz sits proudly on our bookshelf. Stained, pages separating from the binding, the smell of vanilla and chocolate spiraling out of the book. It’s a wonder. David might, by some people, be considered a recipe-obsessive idealist....
by Brian | Nov 6, 2013 | Cookie Jar, Recipes
Biscotti come in various forms. Some are so hard you could use them to pave a freeway. And some are just perfect. These are delightfully perfect. And, they have a double life. This recipe calls for all-purpose flour. If you have family or friends with...
![Veal Schnitzel from Neue Cuisine [and Perspectives on Vienna]](https://cookingbythebook.com//wp-content/uploads/2013/11/imgres.jpg)
by Brian | Nov 5, 2013 | Recipes
Among world cities, Vienna has long ranked as capital of cuisine. Two years ago Neue Cuisine: The Elegant Tastes of Vienna was published. With fall upon us and winter before us, hearty yet elegant food is what our tables demand. Neue Cuisine remains an inspirational...
