Frank Bruni weighs in on the Mozza phenomenon today, but he's just a little late to the party. Serious Eats was on it in January. I do appreciate the butterscotch budino recipe, which is one of the best desserts I have had in years. If you do go to Mozza, have the gelati as well for dessert. You won't be disappointed. This is Nancy Silverton's restaurant we're talking about here. She is merely (for my money at least) the greatest pastry chef in America....
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This installment of Serious Eats's Cook the Book series features a collection of recipes that just might change the way you think about cooking at home. A Twist of the Wrist isn't another Sandra Lee Semi-Homemade tome or a Rachael Ray rip-off. It's by Nancy Silverton, one of the greatest pastry chefs and bread bakers this country has ever produced. And when she talks about food, we should listen. And this is what she has to say: While writing this book, I felt as if I were on a mission. It came about as a result of a sort of reality check on my part, an awakening that started a few years earlier, after I read a review by Amanda...
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Christine Muhlke writes about Nancy Silverton's new book, A Twist of the Wrist: Quick Flavorful Meals With Ingredients from Jars, Cans, Bags, and Boxes. According to Muhlke, the book "green-lights prewashed salad, canned peas, jarred mayonnaise, boneless chicken breasts, and more—a gigantic leap for someone for whom a chicken sandwich always involved roasting a chicken and making a batch of mayonnaise." The strange thing is that the two recipes in the story don't have much in the way of jarred, canned, bagged, and boxed ingredients. Serious Eats will investigate in future posts....
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I said as much in my longer piece in the Serious Eats features section, but the pizza pantheon definitely has a new member, Mozza in Los Angeles. Finally, the City of Angels has pizza worth a detour. MORE TO CHEW ON Pizzeria Mozza [official site] Mozza's Pizza is NOT Pizza! [Chowhound.com] The Greatest Pizza in the World (Maybe) [Serious Eats] Week in Review, Part 2: Can't Stop the Mozza [Eater L.A.] Hot spot? Mozza is on fire [L.A. Times; Grr: Registration required] MORE EDIBLES Quotations from Chairman Bruni [Tuesday, January 30, 2007] Jamba Juice [Monday, January 29, 2007] Sour Sunny Bears [Friday, January 26, 2007] Scarfin' the Scharffen Berger [Thursday, January 25, 2007] All Edibles...
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Chocolate bars at Pierre Marcolini, a chocolatier from Belgium. I first had his chocolates at his shop in Paris. I always lean toward more bittersweet, not more than 70%, not waxy, i love the variety of beans that he uses. Eating and drinking at the food bar at Bella Vitae: I love the fried lamb meatballs, puntarelle in season, radicchio wrapped in pancetta. I love the mussels at Bar Jamon and the octopus. I especially love them when I can get one of the 12 seats in the joint....
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Damn those Sterns. Why'd they have to turn me on to Wave Hill Breads? I've been doing so well on my diet by eating only whole grain bread. You may remember that last week I tried to sample Wave Hill bread, only to be turned away by a locked door and a sign telling me they close at noon. One of this blog's readers (who, it turns out, attended a talk I gave in Chicago on pizza) alerted Wave Hill's breadbaker-owners, Mitchell Rapoport and Margaret Sapir to my plight. Yesterday they delivered two loaves of the only kind of bread they currently make, Three Grain Pain de Campagne. I immediately tore off a piece and knew my diet was in...
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