Adventures in Doughnutland.
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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
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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
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I spent a long day in the dungeon with Tony, but man did we have a good time. Still processing the possibilities with pasta and beyond. I am now in tune with a noodle centric philosophy. Step one, capture the essence of the a flavor for a noodle. Step two, pick a shape specific to an application. Step three, refine the texture of the noodle. The less we do and add is essential to the enjoyment of the noodle.
I'm hoping to eat some of these with some smoked sea urchin and lime pickle oil.
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