by Brian | Feb 19, 2015 | Cookbook Review, Cookbook Reviews
Over the past twenty years, we have seen a dozen books by James Peterson and each book has received both instant acclaim and rapid status as a classic. For me, when I think of his “S” book it is of course Sauces which first appeared in 1998 and is now in...
by Brian | Feb 19, 2015 | Recipes
One you have tasted duck prepared perfectly, you will be addicted. No, it does not taste like chicken. There are two tricks to duck. First cooking it properly, and the directions below guide you there. Second, you to adorn the duck with a sauce that simultaneously...
by Brian | Feb 18, 2015 | Recipes
This year’s Valentine’s Day feast at Cooking by the Book featured duck breast — yes, that recipe will appear tomorrow. Now, duck is a little tricky. There’s the fat and how to cook it without generating duck leather. And with its own intense...
by Brian | Feb 17, 2015 | Cookbook Review, Cookbook Reviews
Jennifer McLagan is the author of three famous and now a fourth equally wonderful book each focused deeply on one topic. Bitter [2014] follows the tradition of Bones [2005], Fat [2008], and Odd Bits [2011]. That tradition is on of intensity, insight, and scholarship....
by Brian | Feb 17, 2015 | Dessert Digest, Recipes
A fool is an English dessert of distinction. There is no entomological agreement about how “fool” came to mean dessert. Originally, in the late 1500’s, the dessert was specifically a sweet custard into which one folded pureed stewed fruit, in...
