Adventures in Doughnutland.
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Lee, Lara: Coconut & Sambal: Recipes from my Indonesian Kitchen
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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
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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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After the microwave banana bread is baked we let it cool. Then we take the bread out of the cups, use scissors to cut them in half and griddle them in a skillet in sweet butter. We cook only one side. We get a thin layer of butter toasted banana bread and the soft ethereal substance behind it. We have done this with many other microwave cakes and breads. This fine layer of toasted bread shows the importance of both texture and restraint in highlighting flavor.
Years Past
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