I used to have a pile of more than a dozen cookbooks near my bed. Most were library books, some were Michael’s, one was chef Mike Odette‘s. When the semester ended it was time to return them all. I was left with two books of my own:
“Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone” and “Brownies” …how appropriate.
“Alone” is a compilation of personal essays on solitary cooking and eating. I love creative non-fiction, and this book was filled with touching stories, witty writing and very different perspectives on how people deal with food when they’re by themselves. (I’ll write more about the book in another post, but I recommend it highly.)
Brownies is a recipe book Michael got me. I imagine that with him gone, I’ll be wanting to make that comfort food a lot more often.
Here’s a brownie recipe I made while he was still in town — cherry almond brownies. And check out more of what we’re reading here.
Continue reading “Cherry Almond Brownies”
I love to flip through cookbooks, but lately I’ve been more interested in food theory — books about ingredients, techniques, flavors, etc. Besides not being able to stick to a recipe to save my life, I prefer to learn the concepts behind cooking. It’s like that saying: Give a gal a fish recipe and she’ll eat for a night. Teach her how to cook it and she’ll eat for a lifetime. Or something.
I found an incredibly interesting book in the university library called The Flavor Principle Cookbook. It discusses the flavor principles and cooking techniques of several cultures, and then offers examples of traditional dishes and unique ways of combining ideas from different regions. This seems progressive for 1973.
I loved reading about the flavor principles from each culture, noticing the overlap and slight differences among them. For instance:
- Olive oil + tomato + garlic = Southern Italian
- Olive oil + tomato + saffron = Spanish, Southern French
- Olive oil + tomato + mixed herbs (thyme, basil, oregano) = Mediterranean, Provencal
- Olive oil + tomato + cinnamon and/or lemon = Greece, Balkans, Middle East
You can almost draw a map and follow the cuisine.
Continue reading “The Flavor-Principle Cookbook”
So I found out my professor for Intro to payday loans by phone Food Science and Nutrition now posts our lectures to iTunes U. payday loans las vegas There goes all my incentive to go class. I could payday 2 masks sit at home with a sandwich, or I could sit next to 400 smelly freshman. OK they don’t all smell, and I usually get to sit next to our friend direct lender payday loans Kat, so it’s a good deal mostly. Lemme just clarify http://paydayloansnearmeus.com/ something.
This book is cool.
My class is nothing like this book. ::sigh:: My class ez internet payday system login is missing lore.
I don’t want to work for Kraft dodge build payday 2 Foods ace payday loans or online payday advance memorize all the chemical names for fake sugar. I want to payday learn about lore dammit.
instant payday loans
Oh well. I took the class because my advisor said I needed 3 more random credits to graduate. I thought maybe, just maybe I’d be interested in the topics. University lectures have let me down once again.
On a brighter payday 2 skills note, my sandwich was fantastic. I think we’re making Indian for payday dinner tonight? I hope so.