Just a quick note, we were outed by readers on misinformation about the restaurant from this posting. So in the interests of proper reporting we must note the restaurant in question is not as youthful as we believed it to be. It has actually been open since 2002. This goes a long way towards explaining a lot of the issues that we had there, as well as it's somewhat shabby demeanour.
Adventures in Doughnutland.
akiandalex@ideasinfood.com
© 2005-2022 Ideas in Food
Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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To Be Read
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Lee, Lara: Coconut & Sambal: Recipes from my Indonesian Kitchen
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McDermott, Kate: Pie Camp: The Skills You Need to Make Any Pie You Want
Lee, Lara: Coconut & Sambal: Recipes from my Indonesian Kitchen
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Michael Solomonov: Federal Donuts: The (Partially) True Spectacular Story
Chris Cosentino: Offal Good: Cooking from the Heart, with Guts
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Samin Nosrat: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Michelle Tam: Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo
Lee Brian Schrager: America's Best Breakfasts: Favorite Local Recipes from Coast to Coast
Jacqueline An: An: To Eat: Recipes and Stories from a Vietnamese Family Kitchen
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« A Search For A Means | Main | Wrestling as a metaphor for cooking »
Lunch March 29 - afterword
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