Make your own sauerkraut, render lard, and capture wild yeast for sourdough. Or, cook a whole goose: Abala's blog post, complete with pictures, is argument in and of itself in the glories of taking some time to do it the old-school way.
Wednesday, July 21, 2010
Laborious and Inconvenient Cooking
Ken Abala's latest book, The Lost Art of Real Cooking, has just hit the shelves. My heart was won right away by the publishers' blurb, which promises, a "laborious and inconvenient" approach to cooking. (Take that, Sandra Lee!)
Katz's Deli Dates Back to 1888—Or Does It? (Photograph "Katz's Deli" by peasap from Flikr , licensed under CC BY 2.0 ...
The latest episode of the Winnow is now out, and Charleston restaurateur Brooks Reitz joins Hanna and me for Episode #10 to talk a litt...
We had a lot of fun with the latest episode of The Winnow, which just posted. Hanna and I tackled "do's and don'ts"—in...