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Sara's Kitchen Revelations – That artichoke stem is edible!

It is not only edible but also dense and tasty just like the artichoke heart. Last night I was preparing some monster artichokes for my son Sam’s birthday chez us, when I decided to get out the camera and film the process of trimming the stems. I actually learned this…

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Mom and Pop Cookware Stores

My last book tour has taken me all around the country, to smaller independent cookware stores in smaller cities that I normally don’t get to, like Des Moines, Madison, Savannah, and Anchorage. Everywhere I go I am working for my book sales. I have learned from past experience that unless…

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Blog: Meringue Issues

Normally I would have posted this in the kitchen shrink part of my website but I thought the topic of weepy meringues was such a burning issue that I should feature it as a blog entry. The answer comes from one of my good buddies and an important mentor, Jean…

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Finding the Right Cooking School

I am frequently asked how to find information on cooking schools around the country and occasionally around the world. I usually recommend picking up a copy of The Guide to Cooking Schools or Culinary Schools and Programs by Peterson’s. Both are available on line and in bookstores and it is…

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Turkey Roasting Discoveries

Let me explain. First the dry brine idea. Cook’s Illustrated, the magazine that has been in the forefront of brining (because many years ago Pam Anderson, their food editor, ran a recipe for brining a turkey after she discovered it in one of Jean Anderson’s cookbooks. Jean had learned this…

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Being Left Handed

I get a lot of questions about being left handed and how it affects the way I do things. Actually, it doesn’t affect me at all. There are several inconveniences I have to suffer of course because this is a right handed world. Every time I have to sign one…

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