Adventures in Doughnutland.
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McDowell, Erin Jeanne: The Book on Pie: Everything You Need to Know to Bake Perfect Pies
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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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While we still use roasted doughnuts for there own doughnut crumb, my shortbread fetish has bubbled over into doughnutland. We now use a base vanilla and chocolate shortbread for many of our other crumb toppings for the doughnuts. The shortbread is decadent and crunchy. It is flavorful canvas.
Years Past
April 28, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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