Results tagged cookbook from David Lebovitz

Let me start by disclosing something. As soon as I saw the title of this book, and subtitle – Dinner: Changing the Game By Melissa Clark, I knew it was going to be a great book. With a title like that, how could it not be? It’s eclectic, exciting, fresh, do-able, and most important, it answers the question: What am I going to make for…

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When I wrote The Perfect Scoop, I was excited for the opportunity to be able to write a book on ice cream that included the basics of making ice cream at home, but made sure it had a special emphasis on all the mix-ins and sauces and toppings that go inside, outside, and on top of everyone’s favorite dessert. (Including mine.) I had the time…

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I love my trusty DSLR camera, but it weighs a ton, and lugging it even around my kitchen when I’m baking means I’m not as nimble as I’d like to be. (I’m a baker, not a photographer, as several people noted regarding my previous post.) So I treated myself to a new camera and am getting to work on making the pictures here more casual….

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I spent much of the fall and winter running around, while a pile of cookbooks waited patiently for me to cook from them. Now that I’m back in the saddle, and in the kitchen, I’m getting around to some of the many recipes that I’ve bookmarked. One of the first that caught my eye was the “Pizza beans” in Smitten Kitchen Every Day. It also…

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Between the time I turned the recipe in, and the book got published, the 3/4 cup of water called for in the dough for the Dandelion Flatbread recipe in L’appart got changed to 1/4 cup. (The metric amount is correct.)

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Yotam Ottolenghi seems to be everyone’s favorite cookbook author. After meeting him, he became mine, too. (But if I could stay in your top ten, that’d be appreciated.) His previous books focused on the savory side of Middle Eastern cooking, but Yotam was a pastry chef prior to being a restaurant co-owner (with Sami Tamimi) and cookbook author, and anyone who’s walked into one of…

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There are many types of kofta, and spellings, including (but not limited to), kofta, kafta, and kufta, cooked in various countries and regions around the world. An unverified report on Wikipedia stated that in Turkey alone, there are 291 different kinds of kefta, or kofta. I don’t know how many kinds or varieties are available in the United States, but I know that if something comes…

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I often get asked when I put pictures of things that I’m baking on social media, “Where can I find that recipe?” or less-delicately, “Recipe…puleeeze!!!” The appetite for recipes is voracious and thankfully, I’ve got hundreds of them here on the blog, as well as in the books I’ve written. I’ve never counted, but I’d venture to say I’ve got nearly a thousand recipes out…

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Shortly after I had moved to France, I made dinner for friends in my apartment, which we finished up with a chocolate tart, which I flecked with a few grains of flaky sea salt. Everyone ate their desserts but one guest, politely, finally spoke up to let me know that somehow, I’d gotten some salt on the dessert. Since then, salt has become a popular ingredient…

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