If you are into sourdough at all, Nancy Silverton's amazing bread book should be on your wish list. I first came across it in 1998 and am still using the starter I developed with her recipe. I don't maintain it the same way any longer, as I have no need for vats of starter in my life these days. The basic white bread is fantastic and the bagels are reminiscent of my very favourites, only obtainable with a trip to Montreal. If you can get your hands on it, you won't regret it. Breads from the La Brea Bakery by Nancy Silverton
I'm pretty maxed out on cookbooks (although that doesn't stop me from occasionally buying another one) but am totally with you on buying another one now and then. Also totally with you on buying spring greens. My local farmers market had pea greens—I like to use them raw in salads, or sautéed along with onions and tokyo turnips to grace pasta or rice.
I really enjoy my cookbook collection. I try to preview cookbooks by getting them from the library and trying several recipes before deciding if it gets a permanent home.
Pea shoots are such a perfect early spring food! I've never sauteed them, I'll have to try that.
If you are into sourdough at all, Nancy Silverton's amazing bread book should be on your wish list. I first came across it in 1998 and am still using the starter I developed with her recipe. I don't maintain it the same way any longer, as I have no need for vats of starter in my life these days. The basic white bread is fantastic and the bagels are reminiscent of my very favourites, only obtainable with a trip to Montreal. If you can get your hands on it, you won't regret it. Breads from the La Brea Bakery by Nancy Silverton
I have that book as well!
Your flowers are gorgeous!
What a beautiful piece to help usher in Spring. Thank you!
I'm pretty maxed out on cookbooks (although that doesn't stop me from occasionally buying another one) but am totally with you on buying another one now and then. Also totally with you on buying spring greens. My local farmers market had pea greens—I like to use them raw in salads, or sautéed along with onions and tokyo turnips to grace pasta or rice.
I really enjoy my cookbook collection. I try to preview cookbooks by getting them from the library and trying several recipes before deciding if it gets a permanent home.
Pea shoots are such a perfect early spring food! I've never sauteed them, I'll have to try that.