by Brian | Jun 21, 2017 | Recipes
This recipe comes from Gail’s Artisan Bread. Roy Levy and Gail Mejia wrote this cookbook based on their bakery experiences in London. The intent was to provide great [aka French quality] bread in a town that was not famous for its bread baking. The first store opened...
by Brian | Jun 19, 2017 | Recipes
What is Argentinian food? Beef, you thought beef, right? And right you are. Beef is central to the, but beef never becomes boring in Argentina. There is more than meets the grill. Argentina has a complex social mix of immigrants. In many ways, it could be described as...
by Brian | Apr 28, 2017 | Recipes
Sometimes I am intrigued by a recipe’s ingredients. This dish begins by asking you for “a good glug of olive oil.” A glug? Sounds grand. In 100 Ways with Eggs you’ll discover an array of recipes that range from breakfast to appetizers to dinner and, of course,...
by Brian | Feb 8, 2017 | Recipes
In his newest book Big Bad Breakfast, author John Currence demonstrates why, in the tiny town of Oxford, Mississippi, he has six restaurants and they are all packed. Born in New Orleans, John’s Southern heritage is evident on every page. The recipes are designed for...
by Brian | Jan 31, 2017 | Recipes
In the dazzling new book Big Bad Breakfast, author John Currence goes all out to exploit his Southern culinary heritage. Born in New Orleans with all its French influence, he went to college in Virginia and North Carolina, but often visited Charleston in the...