My father lived in Germany, and both me and my brother spent time visiting him. I also was stationed there as Private Shapiro, soldier in this nation’s army. Anyway, weekends off from military duty, me and my brother would ride 20 kilometers from my...
Below is a recipe worth sharing from Facebook’s Bro Members Group, the love child of Thierry Delabre. This recipe is from Ugo Perret-gallix a Chef de Cuisine and baker working in Tokyo, someone who has made me a fan. This particular formula caught my attention...
Shopping at the local Irish butcher, I have always looked over their selection of breads. They're interesting; brown soda styled, farl, two or three loaves attached in a tin loaf shape with a darker crust on top. Batch bread. I never bought any but really was keen...
While trawling through a vast archive from Saveur Magazines gourmet food pages, I came upon an Eric Kayser formula for a quinoa whole wheat bread with raisins. It piqued my curiosity as I have been using a Ferrandi School’s bread baking books that features...
Summer is here. At work, that means churning our own in-house ice creams. One issue with which I struggle is balancing larger health concerns with the the high amount of sugar many recipes require. To address it, we avoid all gels, use only fresh fruits, and prepare...
