On Food and Cooking Wikipedia
This is the rare book that I am marking as read but not rating. I can’t remember where I saw this recommended or what I expected, but it is definitely not for me. It’s a lovely compendium, but stressful to read when you know you’ll be quizzed on it. It’s a book that is hard to peg, and not one that you’ll read cover-to-cover in one sitting. The writing is succinct but not tedious to follow, and every chapter packs in a spectrum of interesting facts.
- The actual recipes and techniques used in the show are pretty solid overall, and you may find yourself trying some of them.
- Ingredients such as rice, pasta, olive oil, spices, flour, and stock cubes are staples you’ll likely use regularly.
- Once the skin side has browned, flip the bird over (I use folded-over paper towels instead of tongs to