Date:
Thursday, November 25th, 2010
This write-up could obviously go in our “what we’re reading” section, but cookbooks should
be used more than read. I used to think that baking was amateurish when compared to cooking,
sautéing, slow roasting, carefully picked herbs and thinly sliced vegetables. Somehow this all
seemed classier than flour, butter and sugar. I’m an amateur myself and that was part of my
problem.
