By Laurie Colwin
During this pleasant occasion of meals, relatives, and neighbors, certainly one of America’s so much loved kitchen partners stocks her lifelong ardour for cooking and pleasing. Interweaving crucial guidance and recipes with hilarious tales of food either delectable and disastrous, domestic Cooking is a masterwork of culinary memoir and an proposal to amateur chefs, specialist cooks, and meals fans everywhere.
From veal scallops sautéed on a scorching plate in her studio condo to home-baked bread that's either effortless and scrumptious, Colwin imparts her well-merited secrets and techniques with wit, empathy, and beauty. She advocates for easy dishes made of clean, natural components, and counsels that even within the worst-case situation, there's continuously a sublime resolution: eating out. hugely own and refreshingly down-to-earth, Laurie Colwin’s impossible to resist ode to household pleasures is a must have for somebody who has ever savored the reminiscence of a mouthwatering meal.
This booklet gains an illustrated biography of Laurie Colwin together with infrequent images and never-before-seen files from the author’s property.
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Extra resources for Home Cooking: A Writer in the Kitchen
Even with my wide-angle lens, it’s hard to hide the fact that my kitchen is barely big enough for one person, let alone any professional equipment. And apparently my renown with this fellow wasn’t enough to overcome my kitchen’s shortcomings. Coming from America, where the average kitchen is the size of my entire apartment (and often larger), it was quite an experience learning to bake on a counter so small I had to lift one bowl up before I could set down another. I wasn’t baking so much as practicing crowd control.
Preheat the oven to 375°F (180 C). Liberally butter the bottom and sides of a 2-quart (2-L) shallow baking dish. Halve the plums, remove the pits, and place them cut side down over the bottom of the baking dish. If the plums are quite large, cut them into quarters. Scatter the raspberries over the plums. In a medium bowl, whisk the eggs until smooth. Whisk the butter and flour into the eggs until completely smooth, then add the vanilla. Whisk in ½ cup (100 g) of the sugar, then the milk. Pour the custard mixture over the fruit and bake for 30 minutes.
Simplicity meant our ingredients—fruits, nuts, and chocolates—needed to be absolutely top-notch, and sourcing the best of them was an integral part of our job. Lindsey constantly surprised me with a taste of something new and unexpected—like fresh, tender apricots gently poached in sweet Sauternes to complement their tang, or a scoop of freshly churned rose-flavored ice cream, its perfumed aroma infused with the fragrant petals she’d plucked from her dewy garden that morning. There were golden-brown biscotti with the crunch of toasted almonds, each bite releasing the curious scent of anise, and what became my absolute favorite: wedges of very dark chocolate cake, made with European-style bittersweet chocolate, which were barely sweet.