Issue 15: Books on Food
For as long as I can remember, cookbooks have been an important part of my reading life. I…
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Pimentos de Piquillo Rellenos de Queso de Cabra
Piquillo Peppers Stuffed with Goat Cheese Adapted fromThe New Spanish Table, Anya Von Bremzen This recipe makes a…
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Chopped Chocolate Chip Cookies
Adapted from BraveTart, Stella Parks The author provides a basic recipe for this famous all- American cookie and…
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Osso Buco with Gremolata
Adapted from Cooking Under Pressure, Lorna Sass Issue 15: Books on Food
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Velveted Shrimp with Broccoli Flowerets
Adapted from The Key to Chinese Cooking, Irene Kuo This is a simple recipe, quick and easy to…
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Room for Dessert
Room for Dessert David Lebovitz, Harper Collins, 1999 For 12 years, David Lebovitz worked in the pastry department…
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Noodle Kugel Served at the American Embassy in Rome
Adapted from Jewish Cooking in America, Joan Nathan This recipe comes from Sheila Rabb Weidenfeld, the former White…
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Sake Nanban-yaki
Pan Seared Salmon Yakimono literally means “grilled things” and includes preparations that are quickly cooked over intense heat,…
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Cooking Under Pressure
Cooking Under Pressure Lorna Sass, William Morrow, 1989 In 2011, I started to explore a book that had…
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Chocolate Orbit Cake
Adapted from Room for Dessert, David Lebovitz One 9-inch cake: 12 to 14 servings Issue 15: Books on…
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