Adventures in Doughnutland.
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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
Deb Perelman: Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites
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
Carolyn Phillips: All Under Heaven: Recipes from the 35 Cuisines of China
Alexandra Stratou: Cooking with Loula: Greek Recipes from My Family to Yours
Meathead Goldwyn: Meathead: The Science of Great Barbecue and Grilling
Tal Ronnen: Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine
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We have taken to using our Cvap for cooking Maine shrimp. We cook them for twenty minutes at 55°C. The delicate moist heat allows the shrimp to be just set and easily peeled in their warmed state. The addition of aromatics to the shrimp is the next step to perfume them with delicate and dish specific notes. The shrimp are almost custard like in texture and in this dish are balanced by quick pickled onions, apples and parsley stems.
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