最近在书籍和食谱评论类别中： - 第2页，共5页
准备甜点 - 现在是平装本！
我很高兴我的最新书《准备甜点》刚刚在软性版本中发行！这本书的食谱与准备甜点的精装版（所有食谱均按标准和度量测量）相同，而锦上添花的是，添加了才华横溢的摄影师Maren Caruso的更多照片。
2011年最喜欢的食谱
As 2011 draws to a close, I look at the stack of books that I’ve collected on my bookshelf (and piled up on my floor…and beside my bed, and stacked in my kitchen…) and wonder how I’m going to cook and bake from them all. I just can’t help it, though—I love cookbooks. And these are the books that I couldn’t resist tackling in 2011,…
Merguez玉米犬
When I moved to Paris, one of the kind people who took me under their wing (as in, the kind that takes you out to Ikea), said to me – “You’re not a real Parisian until you’ve had a merguez sandwich stuffed with frites inside, at 3am.”
PierreHermé的Macarons - 现在是英语
自从几年前我推出了马卡龙食谱以来，读者询问PierreHermé的Macarons，这本书是从那里改编的。当时，这本书只有法语。但是，当我最近在纽约时，浏览了厨房艺术和信件的食谱系列，我磨练了这本书的英语，这是…
血，骨头和黄油
我开始阅读血液，骨头和黄油，不知道会发生什么。Gabrielle Hamilton is the chef of Prune restaurant in New York City and for those who haven’t been, it’s a rather modest little place that aspires (and succeeds) in doing nothing more than serving very good food, simply prepared, in a friendly space. Hamilton is a very good writer, but I wasn’t…
与往常一样，朱莉娅和食物中的想法
在过去的几周里，我的床头柜上一直在躺在我的床头柜上，我一直在来回倾斜。他们是完全不同的，我没想到会像我一样向他们带来光芒。这些作者和书籍都是关于教人们做饭，不同时代和不同风格的书籍。还有…
