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
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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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The lamb shoulder is cooked for 24 hours at 57°C in smoked lamb fat. This may be the tastiest lamb shoulder we have cooked to date. The meat is tender and juicy, with a rich, smoked flavor that permeates the entire shoulder. While the the visual appeal of cooking a whole shoulder is not as beautiful as some other cuts, the taste results far surpass the the need for something that is just pretty.
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