When we’re not in the shop, we’re often cooking, eating or reading about food. Recently, we opened a Pinterest account and started pinning staff favorites – cookbooks, food memoirs and culinary references among them. Here are a few of our favorite reads – for the full list (an ongoing project), check out our Pinterest account!
Chez Panisse Café Cookbook – by Alice L. Waters – all of Chef Waters’ books are amazing. Don’t expect fancy pictures, just lots of fascinating information and delicious recipes that never fail. In this volume, don’t miss making the “Morel Mushroom Toasts.” Continue Reading »
Historically, the category of balsamic, balsamico or balsamic vinegar consisted of products with levels of quality all over the map. Some careful producers, employing traditional methods, produced balsamics with beautiful balance and depth of flavor. At the same time, large, industrial producers sold balsamics using inexpensive ingredients and time-saving technologies to maximize profits, capitalizing on the balsamic name.
The easiest way to introduce the nuances of balsamic vinegar is by taking a look at Balsamico Tradizionale from two small provinces in Italy: Modena and Reggio-Emilia. The highest quality balsamic, representing the purest form of the condiment, is produced only in these two provinces.
This week we’re highlighting one of our favorite French liqueurs, the inky black currant flavored Crème de Cassis de Dijon. These sweet little bottles of crème de cassis are made in Burgundy by Briottet, a company run by the Briottet family in the town of Dijon since 1836.
I recently visited Barrington Coffee at their roastery in Lee, MA, in the heart of the Berkshires. Roastmaster Brian Heck, along with fellow coffee alchemist Paul, guided me through Barrington’s process of coaxing the delicate aromas and fine flavors out of their unroasted, green coffee beans.
Though Edwards hams have become an icon of the South and its distinctly American food traditions, the family didn’t set out to join the meat business. The company’s founder was a ferry operator, and he began selling his family’s cured ham on sandwiches to hungry travelers. They were a hit, and thus a much tastier business venture was born—thankfully for all of us, I’d say.