wanderingtaoist

You might have read the review already, but just in case: NY Times gives it "Poor" grade. The writing is superb though.

This is what they call tarator in Bulgaria (tzatziki in Greece) and is absolutely wonderful and refreshing on a hot summer day: Shred a cucumber, salt it and cover with dill (the more the better for me), add crushed/minced garlic and olive oil. Add good Greek yoghurt, mix well and put in a fridge for a few hours. You can either drink it (in that case add some milk to achieve more fluid consistency), use as a dipping sauce with grilled meat or vegetables (typical tzatziki use) or eat on its own. Some Bulgarians also mix in crushed walnuts, which adds a nice slightly bitter aftertaste. The dill is extremely nice in this. Salmon (especially smoked) and dill are a natural fit. If you have new potatoes, just steam them and mix with dill and/or parsley with olive oil for a quick fragrant spring salad.

I have bought my first whole lamb this Easter and this guide has proven both foolproof and easy to follow. Bone saw was not necessary, but cleaver was pretty much indispensable.

I am just substituting my normal sourdough starter instead of "biga". She uses 75-78 percent hydration in her biga, my starter is at 100 percent so I just mix up biga in necessary quantity and hydration a day beforehand. Takes some extra calculations, but nothing difficult. But yes, it makes me sad that "biga naturale" is yeasted in this book. Making a stable starter culture should have been included in a book that focuses on traditional bread recipes, especially given how conservative Italians are.