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
Meathead Goldwyn: Meathead: The Science of Great Barbecue and Grilling
« XO Snap Peas and Bourbon Yogurt | Main | Camembert Ice Cream »
We take the flat snow pea and use a cutter to make what look like flattened peas. The idea is that if we could flatten a pea out perfectly this is what we would get. The trimmings from the snow peas are seared in a hot pan and then used to make a sauce for the peas. The rest of the dish is a work in progress. We shall see how it evolves.
Years Past
May 2, 2005
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