Category Archives: technique

CHoWline: The Foxfire Book of Appalachian Cookery

Posted on November 30, 2019 by Appetite for Books

Have you had that odd jolt yet when you realize you are part of history? Talking to someone in their 20s about the Allman Brothers? That making a shopping list is suddenly considered a life hack? Watching jeans styles go … Continue reading →

Posted in Culinary Historians of Washington DC, cultural, environmental, farming, full menu, history, recipe, regional, technique | Tagged , , , | Leave a comment

Salt, Smoke, Time

Posted on April 20, 2019 by Appetite for Books

When love and skill work together, expect a masterpiece –John Ruskin Maybe you’ve kept your sourdough starter alive for a year or two, or you’ve got some kombucha bubbling in the corner of the fridge. Feeling pretty brave about those … Continue reading →

Posted in chef, full menu, seasonal, technique | Tagged , , | Leave a comment

Melt, Stretch & Sizzle, the Art of Cooking Cheese

Posted on January 26, 2019 by Appetite for Books

Cheese, milk’s leap toward immortality. Clifton Fadiman For anyone whose ever had a fondue seize or a just “meh” grilled cheese, this is the book. Tia Keenan is a cheese expert, author of The Art of the Cheese Plate in … Continue reading →

Posted in entertaining, food focus, recipe, technique | Tagged , , , , | Leave a comment

Game, the Chef’s Field to Table Cookbook

Posted on September 22, 2018 by Appetite for Books

If I can’t be fishing or hunting, I want to be in the Museum of Modern Art in New York. Jim Harrison Hunting can be a fraught topic. Some of my most favorite and least favorite people seem to do … Continue reading →

Posted in chef, environmental, full menu, technique | Tagged , , | Leave a comment

Eataly: All About Pasta, A Complete Guide with Recipes

Posted on September 15, 2018 by Appetite for Books

Life is a combination of magic and pasta. Federico Fellini And there’s nothing magic about making pasta. Once you’ve learned a few techniques that work for your pots and your kitchen, you can make delicious pasta from almost anything. But … Continue reading →

Posted in cultural, food focus, technique, travel, what's for dinner | Tagged , , , | Leave a comment

Souk, Feasting at the Mezze Table

Posted on June 9, 2018 by Appetite for Books

You have descended on your own people and have stepped upon the plains. –Arabic greeting That is, you are among friends in a land of plenty. And that’s the way this book feels, beautiful but fundamentally simple food, meant to … Continue reading →

Posted in full menu, international, recipe, technique, what's for dinner | Tagged , , , , | Leave a comment

Risotto & Beyond

Posted on May 12, 2018 by Appetite for Books

Each month is gay, each season nice, when eating chicken soup with rice. Maurice Sendak Or when eating Risotto with Oysters and Prosecco, or Rice Tart with Prosciutto, or Rice Crespelle with Almonds and Organic Honey. John Coletta is the … Continue reading →

Posted in food focus, international, technique, Uncategorized, what's for dinner | Tagged , , | Leave a comment

Mastering Stocks and Broths

Posted on November 4, 2017 by Appetite for Books

Of all the items on the menu, soup is that which exacts the most delicate perfection and strictest attention. Escoffier I used throw chicken scraps and vegetable peelings in a pot, boil it, do a bit of skimming, and then … Continue reading →

Posted in food focus, recipe, technique | Tagged , , | Leave a comment

Cookbook Digest–Sweet Stuff

Posted on August 12, 2017 by Appetite for Books

It’s county fair time, an opportunity for the nicest competition there is, the baking contest. Up your game with these books, reviewed for Cookbook Digest. Bake with Anna Olsen will give you some pro tips to ensure your genoise is … Continue reading →

Posted in baking, Cookbook Digest, desserts, technique | Tagged , , , | Leave a comment

Cleaning Out the Basement–Cordon Bleu Baking I

Posted on July 29, 2017 by Appetite for Books

I think baking cookies is equal to Queen Victoria running an empire. There’s no difference in how seriously you take the job, how seriously you approach your whole life. Martha Stewart And if you run a good empire, perhaps you’ll … Continue reading →

Posted in baking, cleaning out the basement, recipe, technique | Tagged , , , | Leave a comment