Another bread
A repeat of the rye version of the bread to have for breakfast.
mmmm, good.
Zucca al forno con erbe aromatiche e speck
3 days ago
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Blog Archive
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2010
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February
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- Nanorestaurant Review: Gasthof Baeren (Eggiwil)
- Wednesday: pasta with beans
- Monday: Risotto and Pork tenderloin
- Sunday fondue
- Saturday choucroute
- Friday: rigatoni with red cabbage and sausage
- Wednesday chickpea ragout
- Tuesday leftovers
- Sunday: Chili and cornbread
- Saturday: pork with mustard sauce, sauerkraut
- Sunday soup
- Saturday tagine
- Another bread
- Friday: a random curry
- Lentil soup
- The next bread experiment
- Monday: Choucroute simple
- Sunday miscellany
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February
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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 Techniques10 years ago
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Cooking Techniques10 years ago
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