Cooking
- Meaty Cookbooks Part 2 -- Cooking Techniques
Yesterday I shared some new cookbooks that focus on a particular meat such as pork, brisket or goat, in today's installment I'm recommending four more books that are much more general. One of the most anticipated cookbooks of the year was the...
- The Keys To Good Cooking By Harold Mcgee
...
- Art Of Eating, Number 76
Ed Behr’s quarterly, The Art of Eating, distinguishes itself from other food and wine publications in a number of ways: quality of writing/editing, depth of research, and lack of ads. But perhaps the most unusual aspect is a seeming lack of word...
- Ups Ruined My Christmas Eve Dinner
“The rabbit died,” wrote my mom’s husband. So much for that last hope, I thought. Three days of miscommunication and stress, and one rabbit’s life, all for naught. A month ago, my mom and I brainstormed ideas for Christmas Eve...
- The River Cottage Meat Book
In some ways, this is one of the easiest reviews I’ve done: If you cook meat, buy The River Cottage Meat Book. Author Hugh Fearnley-Whittingstall engages and entertains the reader with solid information about meat cookery, sustainable farming, and...
Cooking
Your Advice: Hare Salon
I'm getting some hare next week as research for an article. But I'm not really sure how to cook it. I have tons of recipes for rabbit; hare is outside my normal repertoire. Most say that it's a different beast in the oven than its domestic cousin.
So once again I turn to you, my knowledgeable readers. I assume I should braise the tougher meat, but that's only a guess. I'd like to do the meat justice, so any ideas are welcome. Please leave your thoughts in the comments.
- Meaty Cookbooks Part 2 -- Cooking Techniques
Yesterday I shared some new cookbooks that focus on a particular meat such as pork, brisket or goat, in today's installment I'm recommending four more books that are much more general. One of the most anticipated cookbooks of the year was the...
- The Keys To Good Cooking By Harold Mcgee
...
- Art Of Eating, Number 76
Ed Behr’s quarterly, The Art of Eating, distinguishes itself from other food and wine publications in a number of ways: quality of writing/editing, depth of research, and lack of ads. But perhaps the most unusual aspect is a seeming lack of word...
- Ups Ruined My Christmas Eve Dinner
“The rabbit died,” wrote my mom’s husband. So much for that last hope, I thought. Three days of miscommunication and stress, and one rabbit’s life, all for naught. A month ago, my mom and I brainstormed ideas for Christmas Eve...
- The River Cottage Meat Book
In some ways, this is one of the easiest reviews I’ve done: If you cook meat, buy The River Cottage Meat Book. Author Hugh Fearnley-Whittingstall engages and entertains the reader with solid information about meat cookery, sustainable farming, and...