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Talking With My Mouth Full
Feb. 24th, 2008 07:44 pmTalking With My Mouth Full, crab cakes, bundt cakes and other kitchen stories, by Bonny Wolf (NPR food commentator). St. Martin’s Press, 2006, From the Minneapolis Public Library
A lovely collection of essays and recipes. The author grew up in Minnesota, and now lives in Washington, D.C, the opposite of my life. Perhaps that's one reason why I have such an attraction to this book. I haven’t copied all the recipes I want to, so I will have to get this book again. The chapter on bundt cakes alone is worth getting the book, a basic history of the cake pan, and a few recipes for it I hadn’t seen before.
This book has chapters on jello, the State Fair, oysters, shad, and latkes; no wonder I love this book.
And brining chicken – I’ll have to try that sometime (3/4 tsp salt per pound of chicken, sit in the fridge 24 hours, then rinse and dry thoroughly. Rub with lemon and garlic, and maybe herbs. Roast in vertical roaster, at 475, 15 minutes per pound.)
I need to go nibble something now.
A lovely collection of essays and recipes. The author grew up in Minnesota, and now lives in Washington, D.C, the opposite of my life. Perhaps that's one reason why I have such an attraction to this book. I haven’t copied all the recipes I want to, so I will have to get this book again. The chapter on bundt cakes alone is worth getting the book, a basic history of the cake pan, and a few recipes for it I hadn’t seen before.
This book has chapters on jello, the State Fair, oysters, shad, and latkes; no wonder I love this book.
And brining chicken – I’ll have to try that sometime (3/4 tsp salt per pound of chicken, sit in the fridge 24 hours, then rinse and dry thoroughly. Rub with lemon and garlic, and maybe herbs. Roast in vertical roaster, at 475, 15 minutes per pound.)
I need to go nibble something now.
