Suzi's Blog

Red Onion Marmalade

Okay, you are going to object to the phrase “onion marmalade” because you make marmalade with oranges, which is why you technically say “orange marmalade.” I am happy to say that you are wrong. By centuries. The very, very first marmalade was made by the Romans cooking quinces with honey. The Romans knew how to…

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Sour Cream and Creme Fraiche

  They are not the same. Yes, you can substitute one for the other, but you pay a price in culinary consequences. You can make faux crème fraîche, but it’s faux, and you really should journey to your store. The two graphics above provide some background. I’m sorry but I cannot find a “big” version…

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Ice Cream Sandwiches, and Just Ice Cream Sandwiches

Suzen has been doing Cooking by the Book for 26 years. She pioneered culinary team building. We have had thousands of events. Over 100,000 people have been through our kitchen. And every time, it has been: Appetizer First course Second course Side course Dessert I have loyally stood by. Bit my tongue. Waited for the…

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Chef Ruth and Chilean Wines at Cooking by the Book: Wednesday, May 1, 2013

It’s hard to believe that next Wednesday May will arrive. Hopefully by then, we’ll have spring. In Chile, on the other side of the equator, there are now deep into fall and another wine season is ending for them. You are invited to learn more about the Chilean wines from the famed Concha y Toro…

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