Will I ever cook from this book? I honestly have no idea. I'm not going to lie and tell you that I have, or even that I will. I can tell you that I'd like to. And that I have enjoyed this book immensely. It's the beautifully illustrated marriage of "On Food and Cooking" and "The Food Lab," covering the elements of taste. It also has recipes, most of which sound great and none of which I've made.
Links
2-sentence dessert recipes
I'm partial to the sautéed apples. There's an Alice Medrich recipe for chocolate sauce, too.
Against the grain
Salt, like butter and eggs before it, is finding its image rehabilitated after being villainized for decades. Enjoy the salt that pours from your Bluetooth-enabled salt shaker. (It's called Smalt; I smit you not.)
Before and after
I pass along this list of 25 things to eat before you die while we await the companion list: 25 things to eat in the afterlife.
Dos and doughnuts
If you're feeling betrayed by doughnuts, you are not alone. High-concept doughnuts are encroaching on something basic and beloved. What's next? Ice cubes?
Artisans on ice
Crap. I never expected to feel nostalgic about ice from a cheap tray in my freezer, but artisanal ice will do that to you.
New: "Will It Skillet?"
Available at your local bookstore and at online bookstores. 📚
Coming soon: "How to Instant Pot"
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