An Obsessive’s Quest for Professional Quality Baked Goods from a Home Kitchen
Posted in Rich Doughs on Mar 29th, 2009
I think it was in a Szechuan Chinese restaurant where the list first began. After a bite of a particularly spicy serving of mapo doufu (spicy bean curd), I grabbed my glass of water, downed about half of its contents and, after reducing the fire on my tongue to a mere smolder, turned to my wife and remarked, […]
Posted in Rich Doughs, Techniques on Mar 7th, 2009
Like most major U.S. cities, my home town, Boston, is a wonderful mÁ©lange of people from many different ethnic and cultural backgrounds. Boston’s North End, rich in colonial history, is today home to a vibrant Italian-American community. One of my favorite activities has always been to stroll along the narrow streets of the North End enjoying the commotion (I did, after all, spend my childhood years in Brooklyn, […]