by Brian | Jun 12, 2017 | Recipes
In his most enlightening new book, Simple Nature, Alain Ducasse offers Ten Principles for great cuisine. Among those are: Cook and Eat Seasonally and Eat More Vegetables and Less Meat. This is not a vegetarian cookbook but the role of vegetables and fruits dominates....
by Brian | Sep 22, 2015 | Recipes
In his survey of cooking pork from every part of the pig and using every possible cooking technique, Hog author Richard H. Turner presents recipes from around the world. Here is a rough, rustic French-style terrine. Add some bread, some pickles, and of course red wine...
by Brian | Feb 17, 2013 | Recipes
Our Valentine’s Day feast at Cooking by the Book offered a menu all from James Peterson’s Glorious French Food. My favorite item was this Chicken Liver Mousse. Rich, soft, luxurious to the mouth, this dish is exceptional. Peterson’s recipe includes key tips on how to...
by Brian | Dec 29, 2012 | Recipes
During the holiday season, there can be discussions between the partners in a marriage over what to serve at their next dinner party. “Something chicken,” I began. “NO.” Suzen was shouting again. Low frustration level. It’s her, not me. “Cornish Game Hens with...
by Brian | Jul 23, 2012 | Recipes
If you are going to do something, then do it well. With intensity and passion. For example, take chicken. “Tastes just like chicken” may be the most used culinary insult available. Because chicken can really, really be exceptionally good. Yet we are all quite...
