An early favorable review by Mark Knoblauch in Booklist describes the book: This indispensable compendium of cooking information for both professional and amateur cooks constitutes a precise, unpretentious, unencumbered culinary …

Theres been no updates this week because injury has ruined my cooking mojo. Last Sunday I was draining some potatoes, splashed some boiling water on my hand, which made me jerk my arm, which made me pour boiling water all down my leg. …

We like to cook. Sometimes we follow recipes, sometimes we just cook. Whenever we are in the kitchen it is a time to enjoy, to savor, to create, and to harmonize the flavors of nature. Here are some things we like to do: …

But I think taste difference have more to do with cooking preferences. Cultures that favor the short grain tend to cook the rice with little or no salt. Japanese sushi rice is seasoned after cooking. Often the rice is eaten with a salty …

Caren Levine has things heating up the Communities of Practice “kitchen” with her new blog on stewarding technology in CoPs, TechStew. It was fantastic to see her reflections on the role she now recognizes as her own. Caren wrote: …

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