It’s been an interesting year, hasn’t it? I’ve been on a bit of a bender lately, getting rid of (or at least, reducing) paperwork that’s been piling up and holds little interest for me. I have so much that I had to buy more paper (as in, paper file folders) to store all that paperwork in which seems redundant, but living in a place where paper…
Jennifer McLagan always seems to know what we want to read about, and cook, before even we do. She wrote a slew of popular and award-winning books, which include Fat (which bravely came out during the low-fat craze, and nevertheless was a big hit), Bones, and now, Bitter: A Taste of the World’s Most Dangerous Flavor. The book is a celebration of flavors that are on the cutting edge, taste-wise….
Over the years, I’ve gotten many questions about substituting ingredients in recipes. Other times, people want to reduce quantities of ingredients. The main questions I get about substitutions are: Can I reduce the sugar in a recipe? How can I make a recipe gluten-free? Can I make this with a different kind of nut, or make it nut-free? What can I use in place of…
停止精神错乱！迈克尔·鲁尔曼（Michael Ruhlman）指出，据《纽约时报》报道，糖的荒谬是新的“ OK食物”。变老的有趣之处在于，您会看到食物如何过时，然后总是回来。在我的生活中，我一直在警告糖，人造黄油，盐，白面粉，脂肪，反式脂肪，热带脂肪，巧克力，鸡蛋，…
Prior to my trip back to the states this week, I just put in my order for some new cookbooks to schlep back with me. Because of limited space chez David, I have to be somewhat selective about which books I get, since there’s only so many things I can squeeze in around here. These are the six that made the cut, although I’ll probably…
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