?

Log in

No account? Create an account

Previous Entry | Next Entry

I'm reading a couple of books about food and cooking:
* Eating on the Wild Side
* The Food Lab: Better Home Cooking Through Science

Both books seem interesting. Eating on the Wild Side focuses on vegetables and fruit. It will be most helpful when CSA season starts again in the spring. There are some useful tips on how to store items that I'm already putting into practice. For example, onions last longer stored in the fridge, but should be stored on a shelf - the vegetable bin is too humid and will cause onions to sprout.

The Food Labincludes recipes, and I already tried a few.

Pan-fried salmon with cherry tomato relish was more moist and tender than I usually prepare. However, I didn't manage to get crispy skin and will have to try again.

Pasta with shrimp scampi was a different way to serve pasta. Unfortunately, my shrimp were pre-peeled, so I didn't use the shells to add extra flavor to the oil.

Although The Food Lab includes recipes, it is more about the science of cooking. I'm looking forward to reading, learning, and experimenting.

What are your favorite non-cookbook books about food?

Tags:

Your opinion welcome. Please leave a comment.



Latest Month

December 2017
S M T W T F S
     12
3456789
10111213141516
17181920212223
24252627282930
31      
Powered by LiveJournal.com
Designed by Michael Rose