Suzi's Blog

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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Sake Class at Cooking by the Book this Monday, March 4 at 6:30 PM

Taste of Sake Come and experience the very elusive spirit of Sake. Sake is one spirit that many of us want to enjoy, but are just not sure how to approach. Come and join us as we will be hosting 6 Sake producers from Japan as we pour a total of 9 sakes – some of which are not…

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