helenas

Small change: i will be accompanied by Anastasia(my daughter), not Alex as he will be travelling on this date.

It's really sad news...

Fresh from my Jessica's Biscuit Catalog and seems like a gorgeous gift book: ICON: Art of the Wine Label

Reviewed on Epicurious: sandwich cakes and cookies sound intriguing.

Should we have some greens?

I have a bottle of tawny port that i bought to be used in some recipe, but i never tried to drink it. But couple of days ago i wanted something sweet and comforting, so i poured a glass of this thing, and now i'm hooked. So please, share your favorite port and sherries to fight winter cold and, even more important, blues.

Somewhere in September i took a plunge and finally subscribed to Cuisine et Vins de France. My first issue arrived today. Gorgeous! I'm so glad i did it.

Steve, In 2000, Regis Marcon published a hardcover, beautiful cookbook with color plates, the whole works entitled "La Cuisine chez Regis Marcon." I purchased it at his restaurant. The book is translated into English and will be published soon: Marvelous Recipes from the French Heartland

What can i do to avoid pizza: tuna, ham, and did i mention bread? And don't we have way too many desserts?

Are we breadless?

Cathy, sorry to dissapoint you on the JG apple confit recipe: here is a quote from my earlier post

Sorry, i can only dream along my current kitchen, so my dream kitchen is what Deborah Krasner ("Kitchens For Cooks") designed for Marcella Hazan.

wingding, you're reading my mind - this is what in my oven right now; polenta torta stuffed with kale per Wolfert. Modifications - i used white polenta and topped the torta with crumbled luganega during its last 15 minutes in the oven.

what is your favorite way to prepare? especially in one-pan weeknight dinner. I'm thinking about two possible combinations: one is with italian sausages, another one is gorgonzola. thank you

Beverage wise, what about me bringing some Nero d'Avola by Morgante (my favorite red, and btw, it was mentioned by David Lynch in his Q&A)

tommy, if you have the time and are comfortable in doing so would you let me know if there are restaurants in NJ that are serving food similar to the one discussed in the book. I'm a proud owner of David Thompson's Thai Food book, being immediately seduced by the book's beauty, but i must admit that i'm a complete novice to Thai food. thank you

Some suggestions for indian food and wine matching (click and scroll a bit)

So in case of apple confit disaster one might want to try Bittman (he's definitely more accessible than Vongerichten)

Actually, it's an interesting problem for any cookbook: what is the mechanism for the author to be alerted of the problems or for readers to be notified about the discovered errors. Example: there is a very time-consuming (slicing of 15 granny smiths being part of it) recipe of apple confit in Vongerichten's "Cooking with a 4 Star Chef". I was tempted to make it since i bought a book, but fortunately one day i stumbled on the review of this book on amazon that mentioned the confit disaster and i digged the following article in Time, where "The apple confit may have been a disaster--"I don't know what happened," Vongerichten says sorrowfully" . ( for curious the full text is here). Should the publisher be responsible for providing the errata?

Chicken thighs with preserved lemon, rosemary and pancetta chips served with green salad and ciabatta. Cornmeal-chardonnay cake for dessert (Ann Willan "Cooking with Wine")

Check it out: pork confit in the F&W magazine (Oct 2002, p.108) , from Italy recited by Paula Wolfert: ( no link, unfortunately, as with most of Wolfert's contributions)

There is also his article on roasted potatoes (among some other things) in Guardian. If somebody tried it, could you please share the tasting notes? I'm definitely willing to try but i have cook-them-untill-still-intact-but-before-they-have-started-to-break anxiety problem, so i'll try instead a Wolfert's recipe (thanks, Toby, for reminding)

If it's not too late, please, add my man to the list. Thank you.

Verge's book New Entertaining in the French Style will be published in Noverber this year. It looks like it's a translation of Les Tables de mon Moulin, also published this year. And what, no Ducasse so far?

Rachel, I thought they offer front-store retail as well.