Cook the Book: 'Giada's Kitchen'
Definitely vodka.
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Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'
Right now I am working on creating a sort of pecan curd or pancetta to use as a condiment at the teahouse I work in.
Cook the Book: 'The Modern Baker'
Biggest mistake: When I was in 8th or 9th grade, a friend and I were going to bake a Christmas-season related bread for our Spanish class for extra credit points. Well, we just couldn't understand why the dough remained liquid-y no matter how much we mixed it. We decided maybe it just had to be kneaded. Anyway, we poured out the dough and pathetically tried to knead liquid dough while it spread and dripped all over the counter. Turns out you have to add the rest of the flour to the bread mixture to obtain a dough-like consistency, but we even had to call my mom just to figure that one out.
Weekend Book Giveaway: 'The Saucier's Apprentice'
Oh God. Once when I was in 8th or 9th grade, a friend and I were going to bake some sort of bread for our Spanish class for extra credit points. Well, we just couldn't understand why the dough remained liquid-y no matter how much we mixed it. We decided maybe it just had to be kneaded. Anyway, we poured out the dough and pathetically tried to knead liquid dough while it spread and dripped all over the counter. Turns out you have to add the rest of the flour to the bread mixture to obtain a dough-like consistency, but we even had to call my mom just to figure that one out.
Cook the Book: 'A Platter of Figs'
pumpkin, as in pie and all other possible baked goods, and pears, raw.
Cook the Book: 'Chocolate Epiphany'
super rich, probably-going-to-kill-you-and-should-if-you-can-never-have-chocolate-again dark chocolate ice cream with long slivers of dark chocolate, coconut, and walnuts.
Cook the Book: 'The Shun Lee Cookbook'
Cajun-style blackened chicken with a mustard sauce, the absolute best red potato salad I could find, fresh corn seasoned with paprika, & a vanilla cake filled with cooked blueberries and cherries with a vanilla bean-pecan glaze.
Cook the Book: 'Sweety Pies'
Oh God, that's easy. There is a place called Bingham's that hand-makes dozens of different pies -- all remarkable, including a chocolate-peanut butter pie that is good enough to kill for. However, since I am a true lover of pumpkin pies, their pumpkin streusel pie is likely to remain the most amazing and memorable pie I have tasted in my lifetime.
Responses to Comments by deenarae0
Cook the Book: 'Giada's Kitchen'
I like spicy sausage and fennel in a tomato sauce.
Cook the Book: 'Giada's Kitchen'
I just like a basic tomato sauce with meat. I love making spaghetti sauce!
Cook the Book: 'Giada's Kitchen'
I eat pasta very seldom. Wish they'd find a good low carb one! But when I have it I dress it simply. A little butter, a little olive oil and lots of bright vegetables and herbs. Yum!
Cook the Book: 'Giada's Kitchen'
I think my favorite is olive oil, chopped garlic, chopped tomatoes and Parmesan cheese
Cook the Book: 'Giada's Kitchen'
I love it all but there are times I enjoy pasta with melted butter and parmesan cheese
Cook the Book: 'Giada's Kitchen'
I'm going to argue this one because it depends upon the entire course. I don't like the heavier sauces like alfredos and the low fat ones are just nasty. I'll go with a heavily garlic pesto sauce fresh from the food processor served directly at that moment when it pulses from solid to liquid.
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