Preserved Lemons
This is a note to myself that I started the preserved lemons, following Paula Wolfert's recipe, today. They'll be done in 30 days.
CH-1700 Fribourg: Revisited
4 weeks ago
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Blog Archive
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2006
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March
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- Thursday's Veggie Fest
- Wednesday: Return of the veggies
- Tuesday: Leftovers + Asparagus and Yogurt-Garlic S...
- Monday Leftovers
- More Chocolate Tasting
- Things what I forgot: Potato-Leek Soup
- Green Goddess Salad Dressing
- Sunday Night: Chicken with Two Vinegars
- Sunday's Bread
- Saturday Night: Jook, Tea Eggs, BBQ Pork
- Tuesday Night: Baked pasta
- Preserved Lemons
- Monday leftovers
- Sunday's Cooking
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- Thursday night fish
- Wednesday Asparagus
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Abbreviations and cookbooks used:
- AFK: Aus Frankreichs Küchen by Marianne Kaltenbach
- Bittman: How to Cook Everything by Mark Bittman
- BittmanWorld: The Best Recipes in the World by Mark Bittman
- Big Flavors: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby
- Bourdain: Les Halles Cookbook by Anthony Bourdain
- McGee: On Food and Cooking by Harold McGee
- JPFF: Fast Food My Way by Jacques Pepin
- JPT: Jacques Pepin's Table by Jacques Pepin
- Dakshin: Dakshin: Vegetarian Cuisine from South India by Chandra Padmanabhan
- CPV: Chez Panisse Vegetables by Alice Waters
- Hazan: Essentials of Classic Italian Cooking by Marcella Hazan
- Kamman: The New Making of a Cook by Madeleine Kamman
- Kaltenbach: Aus Schweizer Küchen by Marianne Kaltenbach
- Tsuji: Japanese Cooking: A Simple Art by Shizuo Tsuji
- Wiener: Frau am Herd by Sarah Wiener
Other food blogs I read
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Cooking Techniques9 years ago
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Cooking Techniques9 years ago
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