Boeuf en croûte champignons avec sauce vin rouge Mushroom crusted steaks with red wine sauce This classic red wine sauce can accompany any kind of red meat. Trim extra fat or sinew off the meat to use as the basis of the sauce or toss in a few pieces of stew meat. I use a mix of … [Read more...] about Recipe: Mushroom-crusted Steak with Sauce
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Ratio by Michael Ruhlman
The more that I study why and how people cook at home, the more that I understand the importance of a book such as Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Scribner, 2009). Noted food writer Michael Ruhlman lays out a simple premise: If you understand the … [Read more...] about Ratio by Michael Ruhlman
How to Cook Without a Book
Along the same lines of Ratio, there’s How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (Broadway, 2000) by Pam Anderson, author of The Perfect Recipe series. Each chapter focuses on a classic technique. Each includes a step-by-step narrative on … [Read more...] about How to Cook Without a Book
The Flavor Bible
The final entry is The Flavor Bible: The Essential Guide to Culinary Creativity Based on the Wisdom of America’s Most Imaginative Chefs by Andrew Dornenberg and Karen Page. In interviews with home cooks, one thing became a common refrain when it came to that moment of standing … [Read more...] about The Flavor Bible
Kitchen Shelf: No Knead Bread Books
We rarely buy bread anymore. As I write this, a vat of whole wheat bread dough languishes in our fridge. Mike made the dough over the weekend and has since fashioned four loaves for various holiday eating events. All of this is possible due to the no knead artisan bread … [Read more...] about Kitchen Shelf: No Knead Bread Books
