Shaya

There are so many gorgeous breads on this thread. I am finally getting a chance to crack open my copy of this wonderful book. I made some baguette yesterday, and they turned out great. The crust is thin but very crisp, the crumb has great chew and the flavor is really nice. I overestimed the length of my baking stone, though, so I had to twist the loaves to make them fit - that's why they look sort of like legs with kneecaps . If anyone has any comments for improvement I would love to hear them. I find it difficult to critique them myself. Perhaps the color could be deeper? Also, I only had to use a third of my poolish, and I don't know what to make with the rest (about 15 oz). I was thinking foccacia, but I really prefer a bread with chew. Any suggestions?

Great pictures Chefcrash. Thanks for sharing. The breads look fabulous. How nice that you have your family so close by to share in these experiences. I have been on a lebneh kick lately. How do you make your lebneh - is it a similar process to making yoghurt?

Homemade orechiette at Lupa.

Thanks for this photo journal of your extraordinary experience, Ulterior Epicure. It is a fantasy for me to enjoy Chinese food in China, and your gorgous, crisp photography puts me right at the table with you. I particularly love the color you captured on the bok choy. And seeing so many specialties which I have never seen before. ps I hope you feel better soon...

Well of course the kids wanted to top their crepes with blueberry jam!

Henry, I remember the story of your memories of roasted chestnuts in Italy very well as I have a similarly wonderful memory of roasted chestnuts in Singapore during Chinese New Year (except I was with a girl friend, and not a "girlfriend" ). But I always think of these as a winter treat...how is it that you have them in Seattle in August (I am beginning to think Seattle really is the magical culinary haven that you eGulleters make it seem...)

I'm so excited to see this you two blogging. Henry, you captivated me with your view of the food world through the eye of an architect. Ling, you have such a mature grasp of cooking and baking, it's hard to believe you are as young as you are. The tapas party looks incredible. What a treat it is for you to all be close by each other and share your love of food. Is there any way I can hear more about the a chorizo and fig dish?

Ann, it's striking just how perfect those poached eggs are. You can really see the difference when the eggs are truly fresh. Between you and me, I think chicken curry for breakfast sounds wonderful. This morning we had Chufi's Dutch kaaspannenkoek (cheese crepes) for brunch. They were really tasty. She describes how to make them here.

We also made your Dutch kaaspannenkoek (cheese crepes) this morning for brunch. They were really tasty. Thanks for all these great uses for cheese!

Chufi, My son and I made your Goudse kaasbolletjes last night, and I must say they are fabulous. We used goat gouda. I could sit and eat them all - I am having to seriously keep myself from doing so. They remind me of the French cheese straws from my childhood, with their salty crispy texture. My little guy got a little creative with some of the dough and made "initials" for each of us.

Awesome website, thanks!

Steven, thanks so much for being so generous with your time this week. My family spent a few weeks on the Cape when I was around 9, and I remember the meals like they were yesterday - the lobster, the fries, the ocean. This is a pretty decadent week of eating you are having, it really has the consummate essence of a summertime beach vacation. I also love what you and your wife are doing in exposing PJ to restaurants and being comfortable in different environments. It's something we've done with our boys (now 3 and 5) since they were born (I can remember carefully slurping Korean soup and Thai noodles over their tiny heads as they always seemed to need to nurse just as the food arrived ). And I think it has been a success, as we feel comfortable that we can take them to many types of restaurants and they will behave quite well. They key is, though, that the menu be of interest to them. The more engaged they can be in the meal, it seems, the less restless they become. Just to drive home how adorable PJ is, my older guy saw the photo of PJ at the beach up on my computer screen this morning and immediately started calling his little brother, "Come here, you have to see this, it's so cute, come and see..." Priceless.

First of all - you are gutsy for putting this out there. Don't like them at all. I personally have a very modern aesthetic - this to me means clean lines and proportions. The proportions feel neither clean nor modern, and the tapered ends don't help.

hzrt8w, first let me say that I looked through your pictorials today and they are so wonderfully rich and tantalizing. Thank you so much for taking the time to put them together. You have definitely got me psyched to get back into my former phase (pre-kids) of cooking Asian frequently. I spontaneously decided to make these beans for friends tonight and they were amazing. At the end of the evening's feast everyone was still talking about these beans! Since it was a spontaneous decision, I had to use what I had on hand. Instead of pork I used beef and I didn't have the Sichuan preserved vegetable. But I did have dried shrimp on hand so I added those.

Elie, those croissants look fantastic, just the way I like them. Percy, that yolk picture is sick!

Alinka, this is so fascinating to get inside a world so far away from my own. I am taken with your photos of all the beautiful produce and the seemingly European flair of the city, the restaurants in particular. Is this a case of "the eye of the photographer," I wonder? Your photogarphy is wonderful, as is your eye. I looked at the photos on your website and was very taken with many of the images. Thanks for sharing your viewpoint. I hope to make it to your wonderful country one day. By the way, this photo inspired me to make my gratin dauphinoise to accompany our fish dinner tonight. Thanks!

Oooh, Nathan, that Torta Tarantina di Patate looks divine.

My husband and I had a great meal here last night. The presentation was beautiful, the fish fresh and varied, the service courteous. We started with the duck appetizer; thin slices of pink duck meat were placed atop a green-onion "flan". Admittedly these were difficult to eat, as the flan was extremely delicate, but once we figured out how to pick them up we delighted in the buttery texture and the contrasting flavors. Next was the sashimi platter for my husband and various nigiri selections for me. The sashimi was a great deal and so original. Five different varieties of fish were presented on a narrow platter that was at least two feet long: giant scallop, arctic char, bio salmon, sea bass and yellowtail tuna. Each was served atop a bed of some finely shredded vegetable, from radish to daikon and carrot, and the scallop was seated on a thinly sliced orange which was on turn laying on a cucumber round. This was the standout for my husband. As a bonus, each offering was served with its own sauce. I loved my nigiri. Arctic char was particularly memorable; it was so tender and flavorful, virtually melted in your mouth. We also had a selection of two maki rolls: spicy tuna - which was so tender and delicate in both flavor and texture; and shrimp which had been fried in finely shredded filo and then rolled in rice and nori - crispy, slightly warm, so original, a nice change from the ever-popular tempura rolls. Of course we could not stop here - when our waiter approached us he asked, "So, was it enough?" I felt as though it was common for people to order more and more, as if they become intoxicated by the offerings. So we opted to share another sashimi sampler, and the chef presented octopus in place of the scallop, and lumberjack fish instead of the yellowtail tuna. We sipped saki with our meal. We left happy, sated, and certain to return.

Bravo Shalmanese, this is truly amazing. I hosted dinner parties for my friends from the age of 18 until I moved away from home at 23, and I still remember them so fondly - although the menus were never as ambitious as this. Friends and food and memories...that's what it all boils down to when you look back on your life, n'est ce pas?

Ling that looks incredible. I want some now. Please.

Ann, your food and your photos are a feast for the eyes. I hope that after some 20-odd years of raising my family I am as motivated as you to put forward such great food.

After seeing Franci's involtini I had to make some of my own; these are done with chicken. Grilled on my grill pan then roasted. Served with Cavatappi in my sauce of roasted peppers. They were really delicious. My husband says it was some of the best chicken he's ever had. Thanks for the inspiration, Franci. Involtini alla Siciliana - based Mario's version of veal involtini

Franci, those involtini look amazing. Did you broil them or pan-fry? And for how long?

I am almost at the end of this book and will be very sad when I am done. I can hear her voice, sense her tenacity, and her personality comes through loud and clear. She was a strong, determined woman who knew herself and worked hard for her rights. This adds a new dimension for me - up until now I thought of her as the woman who started every recipe with "five pounds of butter" . Her story is inspiring to anyone who wants to start on a new path but lacks the confidence to try. Bravo to her grand-nephew for doing such a great job.

Gorgoeous osso buco Ann. What gives it that creamy yellow goodness? Your website is beautiful, by the way. You seem to cook and bake a lot of great food. Do you teach cooking or do anything else professionally in the buisiness or is this all for leisure?