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Everything posted by barolo
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Ah ha, the chef is from Canada (Ottawa, not Ottowa as Amazon would have it) so I had to buy it.
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According to a J.K. Lopez-Alt tweet you can get a copy of The Food Lab for under $26 with the Code GIFTBOOK17 on Amazon today.
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For Canadians on Amazon.ca and on Amazon.com too: Jacques Pepin, New Complete Techniques, $1.99
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Two deals for Canadian bakers on Amazon.ca: Tartine, $2.99 Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World, $1.99
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My brother made this nice little step stool for me out of curly maple. It fits under a shelf and is easy to slide into place since it has felt pads on the feet. I also use tongs. I’m only 5’3” on a good day so upper cupboards tend to be populated with less used items.
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Port is also a good choice.
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A Guardian columnist's take: Is this cooking for idiots? My week eating nothing but "recipe box" food
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In Canada, perhaps elsewhere, for $1.99: The New Portuguese Table: Exciting Flavors from Europe's Western Coast, David Leite The Sweet Life in Paris, David Lebovitz
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
barolo replied to a topic in Pastry & Baking
Based on what @Kasia, who posted the recipe, said, this looks look like it would do the trick: https://www.amazon.ca/Pearce-Duffs-Assorted-Blancmange-146g/dp/B0051C0Q92 -
In Canada too. Thanks.
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Happily for me, the David and Olney are still on sale in Canada today and are now in my possession.
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Thanks for taking us along for the ride Anna and Kerry. A summer classic.
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Judith Jones, editor of Julia Child's first cookbook has died
barolo replied to a topic in Food Media & Arts
Yes she did and had a blog on the same subject: The Pleasures of Cooking for One -
Thank you for bringing us along on your food adventures Duvel! You had me checking airfare to Hong Kong.
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I agree. AbeBooks is a really good resource.
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Yes I like the carts too. All those temptations rolling by.
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I love the "this handle is disinfected four times a day" sign. Very reassuring. Are there a lot of restaurants in Hong Kong still using carts for dim sum? Here in Vancouver they are an endangered species.
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At these prices I buy them and read them like novels before bedtime. If I'm really inspired I'll buy the hard copy.
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A very good thing.
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What is Mangalica? I saw Mangalica Pate and Mangalica liver and bacon on the menu at the Globe.
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Yup.
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For Canadians here's a dozen Kindle books available today at Amazon.ca: Small Victories, Julia Turshen, $2.99 click Rustic Fruit Desserts, Cory Schreiber, $1.99 click Gjelina, Travis Lett, $2.99 click Plenty, Yottam Ottolenghi, $2.99 click Bar Tartine, Nicolaus Balla et al, $2.99 click Ruhlman's Twenty, Michael Ruhlman, $2.99 click Van Leeuwen Artisan Ice Cream Book, Laura O'Neill et al, $1.99 click The Little Paris Kitchen, Rachel Khoo, $2.99 click Beyond the Great Wall, Jeffrey Alford, $2.51, click At Balthazar, Reggie Nadelson, $1.99, click Flour: A Baker's Collection of Spectacular Recipes, Joanne Chang, $2.99, click Miami Spice: The New Florida Cuisine, Steven Raichlen, $1.99, click
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Can you give a quick description of how one "cater-wraps"? I don't have a problem with using plastic wrap but I'm curious.