To accompany our homemade pasta this weekend, we tried out a new recipe from Cook’s Illustrated (May & June, 2009 issue). According to Keith Dresser, who wrote the article and did the recipe testing, high quality canned tomatoes are the … 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)