rickster

FTV was running teaser ads for this last weekend during Iron Chef so it may not be far off. (Actually, if you didn't read this thread, you probably wouldn't know what the ads were for).

Some macaron photos at the bottom of this page, for reference: Pierre Herme Macarons

I have not been there in several years either, but the food, atmosphere and service was really wonderful. It was always one of my favorite places.

Here is a version that should be accessible to registered NYT users: Michelin Story

How about La Terra Fortunata by Fed Plotkin on Friuli Venezia Giulia, for a consideration of a more obscure region of Italian cusine?

Too late to be be of any help in this decision, but I thought I'd mention that I just got a brochure from The Complete Kitchen, which is a cookware store with locations in Ridgefield and Greenwich that seems to offer a wide range of classes, mostly in the Ridgefield location.

If you can't get the almonds ground finely enough, there are sources for almond flour, like the Baker's catalogue from King Arthur Flour, and I have bought it at Whole Foods Market under the Hodgson's Mill brand.

I've made the Bugat recipes with parchment with no problems (at least no problems due to the use of the parchment paper).

The is/was a fan website for all things Iron Chef -www.ironchef.com (?)- that claimed the chefs were given a short list of 5 possble ingredients in advance, from which one was chosen for the theme ingredient.

I agree with all the comments on Pasta Nostra. My perspective is at those prices, despite the great food, you need a better atmosphere and setting beyond a row of tables in a storefront.

I wouldn't claim to be an expert in the cultural demographics of the New Jersey suburbs (although I grew up in Maplewood), but I know that in the press, both Maplewood and Montclair have a reputation of being "starter" suburbs for younger (hipper?) people making the first move out of NYC who are used to the more diverse range of restaurants you get in the city. This reputation, real or perceived, may attract the type of restaurants you're talking about to those towns.

Pretty sure Nielsen still uses their own boxes and diaries. Not everyone has a cable box.

Bon Appetit recipes are posted in Epicurious.com. Is this the eggnog tiramisu one? It says on the site its from the December 2003 issue. Tiramisu Eggnog Trifle

I like the Field book a lot for the breadth of content and the recipes work too. Haven't used it in a while, but thinking about making the pandoro recipe this Christmas. I've have good results with Hensperger and Reinhart too. Hate the Silverton book, mostly for the overly complicated sourdough instructions.

I was thinking of trying to make this until I realized the recipe calls for 11 pounds of flour.

Yup. I get mine at Whole Foods. I've also seen it in some gourmet food stores (I live in CT). I agree that Honest Tea is a very good product. I like that it is virtually unsweetened.

I like the Taylor's of Harrogate line, in particular their Yorkshire Gold for everday drinking. I think the teas come bagged and unbagged. The bags make 2 cups and the Yorkshire Gold is on the strong side.

There is of course a biography: Appetite For Life

I've made Christmas Pudding pretty successfully using butter instead of suet. I'm about to try this winter the ECGI mincemeat recipe with butter instead of suet. Regarding enzymatic treatment, I'd suspect this is what is also called "cultured" butter which has a slightly different taste with sour overtones than regular sweet butter. I'd only try it in a recipe where the butter taste is critical and not masked by other flavors, like a croissant

I was the person who mentioned Saran wrap for blind baking (a tip picked up from some book,magazine or TV show I can't remember). I think it would lose it's clingy properties when soaked in hot water and would be less effective than foil. I've used foil pretty successfully in the past.

You're right. I wasn't using Ligurian oil and I though the taste and texture of the cake was very heavy.

Had some terrific Newtown Pippins last week here in CT. Bought a lot to try in pies.

There is a recipe for Ligurian olive oil cake in the Pierre Herme Dessert book done with Dorie Greenspan. Note: I tried this recipe and was not overly impressed, but your results may vary. (this is not a chocolate cake)

I'd second the Hensperger books for a beginner. I'd also recommend Carol Field's The Italian Baker. You'll find out there's more than one type of Italian bread.

I've never made an apple cranberry tart, but I would observe the following: The pie recipe is going to make too much filling for a tart, unless it is a very large tart or you are going to use it for more than one. I'll admit I don't know how deep an Emile Henry tart pan is. Type of vanilla is not an issue. There is a type of French apple tart (I'm pretty sure there is a recipe in Baking with Julia) which uses almost an applesauce like filling mixed iwth currants, topped with typical fanned apple slices, you could adapt this using dried cranberries for the currants. When I use fresh cranberries in baking, sometimes to reduce the tartness a bit, I put the berries into simple syrup, bring them to a simmer and then take the pot off the heat when the first berry pops and let cool. The I use the berries as directed in the recipe.