by Brian | Jul 26, 2014 | Recipes, Uncategorized
No, that’s not my usual high definition picture. I don’t happen to have a bottle of Kraft dressing around, actually. Suzen and I live on a make-from-scratch basis. So, the next time we want Thousand Island Dressing, we’ll use the recipe below...
by Brian | Jul 26, 2014 | Cookbook Review
This is Pastry Week on the blog and this is the fifth important pastry book being reviewed. For the last of the group, I have saved the biggest. Patisserie: Mastering the Fundamentals of French Pastry by Christophe Felder is a massive 800 pages anointed with 3,200...
by Brian | Jul 25, 2014 | Techniques
At Virgils’s Barbecue in Times Square in New York City, they do thousands of pounds of meat each and every day. Maybe more barbecue than you will do in your lifetime, or at least one busy summer. The question arises: how do I know if my meat is done, especially...
by Brian | Jul 25, 2014 | Cookbook Review
And on the fourth day of reviewing outstanding pastry books, we have The Art of French Pastry by Jacquy Feiffer with Martha Rose Shulman. This book fulfills a very distinct need: it is the ultimate in detailed instruction. Other pastry books we have looked at...
by Brian | Jul 24, 2014 | Cookbook Review
Sometimes there are multiple reasons to buy a cookbook: The recipes: old favorites or shiny new toys or both The writing: direct and easy to follow, especially when you have a hot pot on the stove, a thermometer in one hand and a dripping whisk in the other The...
