by Brian | Sep 21, 2018 | Cookbook Review, Cookbook Reviews, Uncategorized
This book was featured at this year’s Kneading Conference in Skowhegan, Maine. First, a plug for the conference. Suzi and I have gone every other year for decades for three days of classes and seminars by bakers and farmers devoted to the craft and the art of...
by Brian | Sep 20, 2018 | Recipes, TBT
September is winding down and Autumn will be official this Saturday. Time for a couple of days of “summer” barbecue. Long and slow cooked pork is always a treat. Offering it up with iceberg lettuce and a blue cheese dressing is most fitting tribute to the...
by Brian | Sep 20, 2018 | Cookbook Review, Cookbook Reviews, TBT
I reviewed this 2012 cookbook a year after it came out and, from the review below, you can see that the book is packed with wonderful ideas. I was going to test several recipes and put the book to the side. And then I put books on top and more on top and … Damn...
by Brian | Sep 18, 2018 | Recipes
If I say “Mojito” you know the drill. Mint leaves muddled with simple syrup and lemon juice. Add rum, shake with ice, and savor. Now, let’s do some substitutions: basil for the mint, gin for the rum. Everything else stays the same in terms of the drink mechanics. But...
![Gin Basil Smash [which is not the Basito]](https://cookingbythebook.com/wp-content/uploads/2018/09/wc-IMG_3877-1080x675.jpg)
by Brian | Sep 17, 2018 | Dedicated Drinker's Diary, Recipes
Correction on 9/30/2018: I errored. This IS the Gin Basil Smash. It is NOT the Basito. I’ll post that next weekend. Sorry! Basito uses brown sugar and rum. Yum. If I say “Mojito” you know the drill. Mint leaves muddled with simple syrup and lemon juice. Add rum,...
