by Brian | Mar 1, 2013 | Cookbook Review, Recipes
Source: Pasta by The Culinary Institute of America [Gianni Scappin, Alberto Vanoli, and Francesco Tonelli] The Culinary Institute of America — yes, that CIA — is recognized as the best culinary school in America. If you can’t invest two or four years to attend, then...
by Brian | Dec 5, 2011 | Cookbook Reviews, News
This is about brilliance. And fun. And quirkiness. And pasta. By training, I am an applied mathematician. When people ask why I blog about food, the answer is simple: I like food and I like writing. My training as a math geek has taught me to appreciate elegance,...
by Brian | Nov 28, 2011 | Cookbook Reviews, Recipes
With Thanksgiving behind us, but with frost on the ground, we can all use some lighter food with an autumn touch. Here’s a pasta sauce from Lidia’s Family Table that is deliciously different. This Butter, Fresh Sage, and Walnut Sauce is lovely over many pasta choices....
by Suzi | Mar 1, 2011 | Recipes
In Michael Chiarello’s Bottega, the head notes describe this dish as crowd pleaser. And as a celebration of Zinfandel. Spaghetti always seems to come to the table adorned with tomatoes. Here’s a way, by cooking in Zinfandel, to achieve a far more royal red color. A...
by Suzi | Dec 11, 2010 | Cookbook Reviews, Recipes
The Geometry of Pasta is book you can’t miss. That title by itself seems unusual. Since Brian is both a foodie and a mathematician, I just had to this book up for him. The book’s physical design is exceptional: clean Deco-style fonts in stark black ink on linen white...