by Brian | Oct 29, 2014 | Cookbook Review, Cookbook Reviews
How would you like to elevate your personal cooking? Really, truly elevate it. What if you could create signature dishes, ones you would expect to find in a pricey and multi-starred restaurant? What if you could do that yourself and, as a side benefit, do it with just...
by Brian | Oct 29, 2014 | News
Eric Asimov has been the chief wine critic for the New York Times for a decade and has a new book, How to Love Wine: A Memoir and Manifesto, ready just in time for our holiday seasons. He's coming to Cooking by the Book on Wednesday, November 19th for a session of...
by Brian | Oct 28, 2014 | Cookbook Review, Cookbook Reviews
We live in a “big world.” We have the web, Big Data, and budgets in the billions or trillions. It used to be that a few million was lot of money. In Manhattan, a few million is a real estate down payment. It is natural that a countertrend appear: small,...
by Brian | Oct 28, 2014 | Really Simple
In a word, this dish is a surprise, a wonderful surprise. The word “shoulder” has origins that can be traced back only a few hundred years. In Old High German, it may have meant “shield” which strikes notes of strength and firmness. Today, a...
by Brian | Oct 27, 2014 | Cookbook Review, Cookbook Reviews
So, I get this cookbook in the mail — I’m not going to say which one — and my immediate reaction is: if you are only going to buy one baking book this year, buy this one. And I start to write it up. And the next day, I get this other cookbook in the...
