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Tasty! Don't get your baggies in a twist just yet, the book's not due out till October. Meanwhile there's Erin Zimmer's interview with co-author Jessica Partain. All manner of charms and jewelry by the sisters Partain here. Maybe I should...
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partain, polymer, cookbook, clay |
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NOBODY Felt Chair
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"NOBODY is produced in one single process by thermopressing the polymer fibre-PET felt mat (without any kind of frame). The production process neither demands any additives like glues or resins, nor any additional materials like screws or reinforcements. PET felt...
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Charlottesville Calendar: The Charlottesville Cooking School
The Winter Locavore with Martha Stafford. $ 70
Sun Jan 10 at 10AM (duration 3½ to 4 hours). In this class Martha will teach the importance of buying and eating local seasonal food. Martha is one of the pioneers in local cooking and has written many cookbook recipes pertaining to this subject. Menu may change slightly due to the availability of local vegetables at the market.
Mushroom Soup Braised Winter Greens Baked Rockfish with Onions and Virginia Wine Winter Squash Bread Pudding Apple Cake
see the full list of upcoming classes and a great series on healthy cooking via charlottesvillecookingschool.com Just came across the website for the Charlottesville Cooking School: what a wonderful selection of classes for the devoted foodie, culinary hobbyist or aspiring chef! Search for Charlottesville Real Estate Contact Charlottesville Realtor Amy Webb Permalink | Leave a comment »
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Durian tasting with Fuchsia Dunlop
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The renowned Chinese food expert and cookbook author crawled the stalls of Singapore with K.F. Seetoh, father of the makansutra guidebooks about hawker food, and they were joined by by Singaporean food writer Christopher Tan for a tasting of three...
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C’Ville Veg*n Sausage Fest 2009
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After a long wait, I have finally gotten around to posting on how well the vegan sausages came out from the Vegan Brunch cookbook. Overall, the each sausage recipe called for the basic foundation, using beans along with wheat gluten which really gave these “sausages” a very realistic texture. I personally like these sausages [...]
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Setting High-Quality Fractions
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When was the last time you saw a cookbook specify .125 teaspoons of salt? No, in virtually all non-metric publications, this would be written 1/8 tsp. That’s not so bad on a web page, but in print, regular-sized numbers separated by a slash looks clunky and unprofessional. Instead, you should use true fractions, such as [...]
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