helenas

Does the book offer recipes for make-ahead sandwiches, or everything is about "serving immediately"?

Seeking the members opinion on the following title: The New France: A Complete Guide to Contemporary French Wine. In the meantime here is a review i found on Wine Anorak. The book is widely available in US bookstores for your browsing pleasure!

Salame alert: At least Wegmans in Manalapan carries Columbus salami of different kinds that were very positively reviewed by Rosengarten Report. ( he was not fond of their Genoa salami though)

Speaking about jazz books with inside perspective, how about Jazz and Death: Medical Profiles of Jazz Greats . Had read a very positive review in the Wire magazine.

"The Artist's Wife" by Max Phillips; an irresistable fictional memoir of Alma Mahler; "A Life of Picasso" by John Richardson;

It's just another option, in case you have tarragon, and not rosemary and/or thyme. Tarragon works well with shiitakes (and what works for Vongerichten, works for me )

I actually asked about Mrs. Londons bakery a while ago in bread thread: but nobody had any information. Here is the article in F&W magazine that picked my interest: London's Calling

One of the grim realities of my life in Russia oh so many years ago was washing plastic bags for later reuse : Was the main reason to leave the country...

may i suggest tarragon as some alternative to rosemary and thyme?

Potato Pierogi baked in sour cream. Ed's shiitakes (half oyster mushrooms) with tarragon. Tomato salsa.

"Wildwood" looks like a very intersting book (as looking inside it on amazon). The mushrooms pizza reminds me of the excellent mushroom tarts from the recent "Saveur" magazine, made with pesto and tapenade. And speaking of tapenade, here is another favorite mushroom dish: Mario's Pasta with Black Olive Sauce

I'm always excited when Jinmyo posts her next mushroom dish on the Dinner thread. Now there are also Ed's wonderful shiitakes. My other favorite recipe is from "One Potato, Two Potato" book, which is slow-roasted shiitakes(about an hour in F300 oven). Lately i started to prepare it using half oyster mushrooms/half shiitakes, and i think it's an improvement as oysters added a needed texture. What's your favorite fresh mushroom dish? Especially employing the usual suspects: buttons, creminis, shiitakes and oysters. thank you

Thanks, Ed. Do you think it's not worth to try this recipe with the regular shiitakes? In my farmers market they carry two kinds of shiitakes: regular and thick-capped. I usually slow-roasting them in the low oven, and the result is pretty good.

My dream feature of a recipe software is to allow the storage of references to the recipes/ingredients in the cookbooks. I have the Word file on my laptop, where i type in some notes as i go through a cookbook, but as the file grows i'd like to have more sophisticated search capabilities.

Jaymes, dream on: where do you get pralines here? I understand those are Lyon specialty and not available in US. I have a lovely recipe from Gavroche book for Pralines Roses tart, but i need those red sugared almonds... Delights, do you plan to carry them in your store to sell us some?

Tried Jinmyo's chipotle shredded chicken with mushrooms (Dinner thread, p.75). I used the organic leg quarters: the air-drying really made a difference: i've never had such a crispy skin before, although i was confused what to do with it after shredding the chicken ( we ended up snacking on it). The mushrooms were butter slow-roasted shiitakes, creminis and oysters.

Soba, thanks for reminding - how one could possible forget the foie gras, especially since it's truffled ( You can see it behind the butters on the sausage picture ( i cannot edit the post)) For two days have Poilane for breakfast just with Lurpak and Gruyere, the bread stays miraculously fresh.

CathyL, stefanyb, jaybee helena & yvonne

So do you really want Great Heads-on Egulleteers?

I'm definitely not in this category, as i'm looking for Parker to help me with selection of weeknight wines in $10-20 price category. I subscribe to his site and find it of great help as the wines he recommends are readily available in local winestores and usually suite our taste.

perfecting the art of the clay pot roasting: potato and shrimps baked in white romesco.

Butters and rillets: smoked fish, epoisses, mushrooms: sausages, haddock pate and smoked mussels:

The fight of titans: Poilane vs. Schonfeld (you already know from the previous posts who won) Lionel Poilane, directly from Paris with love: Robert: and and

This is the famous Prosciutto Bread, the instant hit of the party: