by Brian | May 31, 2015 | Recipes
This recipe comes from Flour + Water: Pasta, the seminal pasta cookbook by San Francisco chef Thomas McNaughton. A pasta maven, Thomas spent time in Bologna, perhaps the world center for pasta making. He notes that in Bologna, you measure the quality of a pasta shop,...
by Brian | May 30, 2015 | Dessert Digest
Pound cakes have been baked in our ovens for centuries. There is that old story about “a pound of flour, pound of butter, pound of eggs, pound of sugar.” Along the way, modifications occurred and an English standard was to include some brandy in the cake....
by Brian | May 29, 2015 | Cookbook Review, Cookbook Reviews
Rick Rodgers may just be the most prolific cookbook author around. Go to Amazon, take a look and you’ll find dozens of books spanning more than two decades. He’s an All-American author, writing for the main stream, a main stream that belongs to all of us....
![Brian’s Green Gazpacho [as promised although delayed]](/var/www//wp-content/uploads/2015/05/wc-IMG_8869-700x693-109651_700x675.jpg)
by Brian | May 29, 2015 | Recipes
After brownies, after chicken wings, the very first dish I mastered as an adult was gazpacho. I saw a show on public television where tomatoes and a blender and a can of V-8 were converted into a soup. My V-8 days are long past, but I’m into gazpacho as soon as...
by Brian | May 28, 2015 | Dedicated Drinker's Diary, Recipes
Ah, the photo grabs you, doesn’t it? The photos in Infused were taken by Leigh Beisch and reflect great skill. The hardest things to photograph, besides kids, are liquids: cocktails and soups. The photos in Infused will entice you. And then there are the...
