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Found 4 results

  1. I belong to a cookbook club here in San Francisco. Our first dinner is in two weeks. It's kind of like a potluck and social thing: everyone cooks from the same book, then on the big day, brings the dish to someone's house for a get-together. It's about cooking, entertaining, belonging and making new friends. It's a groovy thing. What I am so not in love with is the cookbook that was chosen, sort of like an icebreaker, because not everyone attending is on the same skill level. There are some very accomplished cooks who will be attending, including at least one person who has his own c
  2. As the Ottolenghi lover I am, I got my pre-ordered copy of his new cookbook "Jerusalem" last week. It is lovely, and the recipes look delicious. The photos are as stunning as those in Plenty, but this book has even more text backstories, which I appreciate. Sunday I made the hummus, the herb pie (like an Israeli spanikopita), and the kofte. All were very tasty. The hummus was a bit thick, but it was improved with a little water to thin it out. The herb pie was made for a picnic and the crowd devoured it in about ten minutes. The kofte were the best I have ever made, and were easy. All of thi
  3. Hi Foodies, I'm looking for the community to sound off on their favorite recipes from Marvelous Market and from Bread Line, both of which were own by Mark Furstenberg. I'm helping put together a collection of recipes from his professional baking career, and would love to know what your favorites were, and what recipe you would like to see. Apparently the brownie from Marvelous Market was to die for.... anything else? Thanks! -Kathy
  4. I'm sure many of you have cooked from Paula Wolfert's cookbooks, who was recently diagnosed with early-onset Alzheimer's. Now there is a kickstarter campaign to fund a biography and cookbook about her life. Participants in the project include, Emily Thelin (former editor at Food & Wine), cookbook author Andrea Nguyen, photographer Eric Wolfinger and designer Toni Tajima More information via Andrea Nguyen's food blog.
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