bittersweet
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Posts posted by bittersweet
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Who is Killing the Great Chefs of Europe? is my favorite. It's all about food in London, Paris, and Venice. Jacqueline Bisset and George Segal are great and Robert Morley steals the movie. My husband and I quote from it all the time. Sadly, it's not on dvd yet, and I wish I knew a way I could encourage them to do so.
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I also have a KitchenAid K5A that I got as a shower gift. It's going to be 30 years old this June and has never given me a moment of trouble. I can't imagine parting with it. I didn't realize I was lucky to have one of the older models.
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I use a great tomato concentrate from zingermans called strattu.
It's pricey, but has so much more concentrated tomato flavor.
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I have a Viking range with gas burners. I often turn them up to high and occasionally my All-Clads get that rainbow discoloration which I think is from the heat. I've also had burns from forgetfullness. All marks come off with Swiss Cleaner by Kuhn Rikon. It's a stainless steel, copper, brass cleaner that I happened on by chance that makes my All-Clads look like new.
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santo_grace, I keep a bottle of dry Vermouth right next to the olive oil on my stove. It's my go-to deglazer. I've made the omelette without using the vermouth and it's great both ways.
I really love shallots and try to substitute them for onions whenever I can.
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I started including them in omelettes for my son when he was young and now he won't have eggs without them. Finely mince and saute in butter. When golden, splash in a little vermouth. Add to omelette filling with gruyere and chopped parsley.
Books That Age Gracefully
in Food Media & Arts
Posted · Edited by bittersweet (log)
Cucina Fresca by Viana La Place and Evan Kleiman has been my go-to book since 1985 for simple, room temperature Italian favorites.
Laurie Colwin's Home Cooking and More Home Cooking are great. I've been making a variation of her cornbread and prosciutto stuffing for years. I've also saved all of her Gourmet articles.
The Frog Commissary Cookbook has some great salads.
I always use Marcella Hazan's The Classic Italian Cookook and More Classic Italian Cooking. I wish they'd reissue them so I could replace my beat-up copies.
I have the whole Time-Life Foods of the World series, but don't use them as much as I should.
I have Fernand Point's Ma Gastronomie because I went to his Restaurant de la Pyramide in Vienne on my honeymoon.
Not quite 20 years old yet, but I always go back to Emily Luchetti's Stars Desserts.