by Brian | Feb 20, 2015 | Recipes
This year’s Valentine’s Day feast at Cooking by the Book featured duck breast: Seared Duck Breast Glazed with Roasted Garlic, Pomegranate Molasses, Ginger and Armagnac The richness of that duck demands that the side dishes rise above the norm. “Side...
by Brian | Feb 20, 2015 | Cookbook Review, Cookbook Reviews
To understand this lovely book you only need the first sentence: I believe that every great Saturday night in the history of Saturday nights has been preceded by or followed by brunch. And so this book, devoted to “irresistibly sweet, salty, gooey, sticky,...
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...
