by Brian | Feb 26, 2019 | Cookbook Review, Cookbook Reviews
Armaro is a bitter book. It needs to be. Amaro, or the plural amari, is a class of liqueurs first developed in Italy. They are aromatic, herbal, bittersweet [and that’s an understatement] beverages originally designed to be a digestive after a meal. I...
by Brian | Feb 25, 2019 | Cookbook Review, Cookbook Reviews
Mark Bitterman is the nation’s leading flavor expert. His store, The Meadow, in Portland and New York City was among the first to feature salts and then chocolates. And now bitters and amari. By the hundreds. Once upon a time, if you wanted to buy “bitters”...
by Brian | Feb 20, 2019 | Cookbook Review, Cookbook Reviews
Chef Ignacio Mattos grew up in Uruguay, a nation of just three million people, but with many immigrants from Spain, Portugal, and Italy. He was part of a large family that found life centered around the table. It was natural for him to go to culinary...
by Brian | Feb 19, 2019 | Cookbook Review, Cookbook Reviews
The collaboration between cooking store Williams Sonoma and publisher Weldon Owen is bountiful. There is a constant stream of cookbooks devoted to all types of topics: cooking techniques [like Sous Vide] and regional specialties [like Rustic Mexican]....
by Brian | Feb 14, 2019 | Cookbook Review, Cookbook Reviews
Today’s TBT Cookbook Review goes way back to 2000 when French Cheeses was written by, wait for this, two Japanese authors: Kazuko Masui and Tomoko Yamada. There is a forward by Joel Robuchon, but interestingly these two authors never combined on another book....
by Brian | Feb 13, 2019 | Cookbook Review, Cookbook Reviews
How do you begin a cookbook review for a book targeted to kids? You start with muscles. No, not mussels. I do mean muscles. Twenty years ago, working with kids in the kitchen required some care. Giving them a knife was perhaps risky. Attention and...
