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...
by Brian | Feb 16, 2015 | Recipes
From Tamales: Fast and Delicious Mexican Meals by Alice Gaudalupe Tapp comes this idea for a tonto. No, stop thinking Lone Ranger. Tontos are an idea from her childhood that she is happily sharing with us. Rather than have a traditional tamale with filling, the masa...
