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Cooking with Eat This Book:..." by Tyler Florence

John DePaula

By John DePaula
in Cooking

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John DePaula

John DePaula

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I haven’t seen a thread specifically about this book, so I thought I’d start one.

The book has so many recipes that I want to make. It’s especially strong on the tapas theme – small plates with intense flavor.

Recently I made the Portuguese Salt Cod Fritters. The flavor is wonderful; as good as any I’ve had at restaurants. However, I am having a little bit of a problem: they are very delicate and just barely hold together in the pan, with some breaking up as I remove them.

My question is this: can I adjust the recipe next time by adding more egg to the mixture? Will that make them a bit firmer so that they won’t break up?

John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
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When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

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