There’s nothing I love more than a factory tour, especially when it has something to do with food, or cooking. So I jumped at the chance to visit the All-Clad factory while on book tour. Pittsburgh is a city known for its metal industry – most notably, steel, and while much of the metalworking factories have wound down, or closed, All-Clad is still going strong….
When I was leafing through ¡Cuba! – Recipes and stories from the Cuban Kitchen, I was reminded how much I like black bean soup. In theory, black bean soup is just a dark bowl of beans and doesn’t sound all that exciting. Which is probably why I hadn’t made it in a while. Also black beans aren’t that easy to come by in France. There…
I love my trusty DSLR camera, but it weighs a ton, and lugging it even around my kitchen when I’m baking means I’m not as nimble as I’d like to be. (I’m a baker, not a photographer, as several people noted regarding my previous post.) So I treated myself to a new camera and am getting to work on making the pictures here more casual….
When I first heard about tarte Tatin, nothing sounded better to me. What first seems like way too many apples packed into a skillet, then caramelized and baked under a blanket of buttery pastry, then turned out and served warm, became one of my favorite desserts. I’ve had recipes for them in several of my books, but also enjoy the savory version. I’ve seen upside down…
One of the compelling things about food blogs is how they bring together people from all over the world. Cooking and eating is something we all have in common, no matter where we are from. Blogs have globalized cooking, erasing borders and boundaries. And I’ve enjoyed learning more about other people’s food and cooking, and meeting them as well. Things have changed over the past few…
I spent much of the fall and winter running around, while a pile of cookbooks waited patiently for me to cook from them. Now that I’m back in the saddle, and in the kitchen, I’m getting around to some of the many recipes that I’ve bookmarked. One of the first that caught my eye was the “Pizza beans” in Smitten Kitchen Every Day. It also…
On January 10, I’ll be in conversation with Beth Kracklauer of the Wall Street Journal discussing L’appart and signing books at White Whale Books in Pittsburgh, PA. The event starts at 7pm and is free. And on January 12, I’ll be talking with Paul Bennett of Context Travel, and signing books at Barnes & Noble in Philadelphia at 7pm. [Next month I’ll be at WHSmith in Paris on February…
Between the time I turned the recipe in, and the book got published, the 3/4 cup of water called for in the dough for the Dandelion Flatbread recipe in L’appart got changed to 1/4 cup. (The metric amount is correct.)
The great thing about writing a single-subject cookbook is that you really get to explore one specific topic, which involves not just sharing what you already know, but what you’ve learned about the subject. When people ask me how I can tell if a cookbook is good, I say that if I read the headnotes and the author talks about the process they went through…
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