by Brian | Feb 28, 2014 | Cookbook Review
Those stickies at the top of the book in the picture? That’s a good sign. I’ve been contemplating my food future. The thing is, you want to be creative with your food but it’s often too late. You enter the kitchen already hungry or with a family urgently needing food...
by Brian | Feb 28, 2014 | Recipes
Here is an exceptional flatbread thanks to Bon Appetit. There is no yeast here: just salt, flour and butter. The “flaky” concept comes from the softness of the bread in your mouth. The butter flavor is there along with the carbon aromas creating from skillet cooking....
by Brian | Feb 26, 2014 | Cookbook Review
Roger Pizey is a renowned British baker and patissier. Three decades in top restaurants and on television food shows have made him an unsurpassed cake expert. His latest book, World Class Cakes, is filled with both the comfortably familiar and the...
by Brian | Feb 26, 2014 | Dessert Digest, Recipes
From the back of the book, you learn that Roger Pizey is a renowned baker and patissier. His experiences in Great Britain, in top restaurants and television food shows, have given him eminent skills. But as you turn the pages of World Class Cakes, his latest book,...
by Brian | Feb 24, 2014 | Cookbook Review
Tequila Mockingbird, by Tim Federle [and Running Press] is a clever cocktail book based on a risky premise: puns. Now, I personally love puns. And personally, my family hates my puns. My daughter once sent me an article by Mark Twain: “How to Tell a Joke.” I did not...
