Narrowing down which desserts to bake from Yotam Ottolenghi’s and pastry chef Helen Goh’s new cookbook, Sweet: Desserts from London’s Ottolenghi seemed like a Herculean task. While I managed to whittle my recipe selections down to six — there are more than 110 in the book — it wasn’t easy. Ottolenghi is author of two of my all-time favorite cookbooks — Plenty and Plenty More. A London-based food writer, restaurateur and chef, Ottolenghi and his Jerusalem cookbook won a James Beard award in 2013. His eponymous London bakery is the inspiration for this new masterpiece of desserts and sweet treats. As I started my shopping list, I noted a few of the ingredients were new to my pantry, but I readily welcomed them. Items such as fresh bay, jars of tahini, halva (a sort of tahini fudge) along with scads of butter and heavy whipping cream found their way to my fridge. First, I baked a seemingly simple lemon and poppy seed cake that Goh promises will brighten any rainy day or disastrous family outing. She’s a …
Tim Anderson’s bio reads like the answer to an obscure food trivia question.
Pop quiz: Wisconsin native. MasterChef UK champion. Japanese food expert. London chef. What do these incongruous descriptors have in common?
Cider isn’t something I get too choosy about pairing with food. If it’s nice and dry with a little funk, I’d drink it with Cheetos.
But given CIDERCRAFT Magazine editor Erin James’ brilliant effort in ‘Tasting Cider: The Cidercraft Guide to the Distinctive Flavors of North American Hard Cider,’ I feel a more careful pairing of cider with food deserves my review.
Emiko Davies’ newest cookbook is practically a one-way ticket to the Tuscan coast, minus the jet lag.
I take Elisabeth Prueitt’s newest book, ‘Tartine All Day’ and pit it against the beloved-by-all ‘Joy of Cooking’
Cooking from ‘Nopalito: A Mexican Kitchen’ and tackling my dream of mole — a cookbook review.
Conquering my fear of molten sugar with QUIN candy and Jami Curl’s new cookbook, ‘Candy is Magic’.
If we must consider our Piglet dinner a potluck, it must be said it’s a potluck of genius proportion.
Adding to my NW cookshelf with Lark restaurant’s re-released book from Sasquatch: ‘Lark: Cooking Wild in the Northwest’
It’s Piglet time again!