Bam!! Yup
Bam!! Yup
Didn't watch the pizza show. Will have to find it. I don't eat it as much now. Metabolism has caught up with me and I'd look like a barn if I kept after it.Toss-up, since the one you have has a great section on pizza. His pizza book covers quite a few more styles. His simple pizza sauce (which I’m pretty sure is in the book you have) is comically good for being ridiculously simple.
Ever watch The Pizza Show on TV? Only two seasons from several years ago but I love that series.
Haven’t made pizza in a while since our son had to go dairy free.
I'll have to add this to the list.Since we’re talking cookbooks, another must have:
Link didn’t work.Didn't watch the pizza show. Will have to find it. I don't eat it as much now. Metabolism has caught up with me and I'd look like a barn if I kept after it.
I'll have to add this to the list.
When I got interested in brewing, that led to a whole sidecar about fermentation in general and then suddenly I'm curing meats and making sausages. I would highly recommend this book on charcuterie and this book on curing
Hope I got the links right. If I didn't, please excuse the midget porn.
Worth the risk.Link didn’t work.
My wife tolerates my cookbook fetish. I think I would be served with papers if I tried curing meats. 😉
Anything by Ruhlman is great. I used to work with a close friend of his, who was in charge of our firm holiday parties. He would go on tastings with Ruhlman to pick the food for our party.
Jealous.Anything by Ruhlman is great. I used to work with a close friend of his, who was in charge of our firm holiday parties. He would go on tastings with Ruhlman to pick the food for our party.
Didn't watch the pizza show. Will have to find it. I don't eat it as much now. Metabolism has caught up with me and I'd look like a barn if I kept after it.
I'll have to add this to the list.
When I got interested in brewing, that led to a whole sidecar about fermentation in general and then suddenly I'm curing meats and making sausages. I would highly recommend this book on charcuterie and this book on curing
Hope I got the links right. If I didn't, please excuse the midget porn.
I'm beginning to think your avatar is not anonymous.Since we’re talking cookbooks, another must have:
Bam!! Yup
Thanks for bringing up a seersucker. Not sure I’ve ever felt better than wearing a seersucker. Soooo horny when you put that on and grab a gin and tonic at happy hour. In my next life I’d like to come from old southern moneyAlways heard Provel was invented back in the day so real men w real jobs didn't have to snap off cheesy drawbridges with their greasy, manly hands.
me: baby Swiss with a shhhhhmear of Grey Poupon. extra nappies, please! just had this searsucker dry-cleaned...