Adventures in Doughnutland.
Martin, Melissa M.: Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou
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Chauhan, Maneet: Chaat: Recipes from the Kitchens, Markets, and Railways of India: A Cookbook
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Clark, Letitia: Bitter Honey: Recipes and Stories from Sardinia
McDowell, Erin Jeanne: The Book on Pie: Everything You Need to Know to Bake Perfect Pies
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
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We have been revisiting our brown butter puree and were looking for a new way to integrate it into a dish. It dawned on us that we could serve chunks and pieces of the puree if we froze it first with liquid nitrogen and then broke it into small fragments. The small pieces of brown butter hold there shape for a while out of the freezer and add texture as well as portion the puree so that it may be preciously placed within a dish.
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