It's going to be a good winter! Just out of the Amazon box today are two new cookbooks that I've been salivating over for some time. Molly Stevens' "All About Braising", considered by many to be the bible on that subject that warms cold weather souls like no other; and "Fish Without a Doubt" by Rick Moonen and Roy Finamore, which I spied on Gourmet Magazine's best of list and knew I needed so I could have something, anything, less fattening in my cooking repertoire. Plus it seems the perfect yin to the braising yang. Stay tuned for further, hopefully delicious, reports!
Tuesday, December 30, 2008
Inspiration
It's going to be a good winter! Just out of the Amazon box today are two new cookbooks that I've been salivating over for some time. Molly Stevens' "All About Braising", considered by many to be the bible on that subject that warms cold weather souls like no other; and "Fish Without a Doubt" by Rick Moonen and Roy Finamore, which I spied on Gourmet Magazine's best of list and knew I needed so I could have something, anything, less fattening in my cooking repertoire. Plus it seems the perfect yin to the braising yang. Stay tuned for further, hopefully delicious, reports!
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3 comments:
Love love love the braising cookbook. Try the shortribs with maple rosemary glaze, the zinfandel pot roast, and the Moroccan chicken with preserved lemons. You can get preserved lemons at Barbur World Foods, if you need a local source!
Thanks for the hint, Nadya. Every time I look through the braising book I start to salivate!
Powell's is struggling; you might want to consider them before you buy from gigantic Amazon.com next time. Just a thought.
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