Here’s what will unofficially be my birthday cake. This is an almost flourless chocolate cake with lovely flavors of toasted almonds. When I have made the mascarpone crema, I used espresso. The crema is as much of a hit as … Continue reading
Ruth B. McDowell's Piecing Workshop by Ruth B. McDowell
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee, Patricia Dorfman (Illustrator), Justin Greene (Illustrator), Patricia Dorfman (Illustrator), Justin Greene (Illustrator)
Cooking by Hand by Paul Bertolli, Gail Skoff, Judy Dater
Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, Brian Polcyn, Thomas Keller (Foreword by)