IN a few months, Bordeaux will offer the first tastes of its highly touted 2009 vintage to members of the trade and wine writers. All concerned will debate which are the best bottles and no doubt lament the high prices they foresee for the top-classified wines. More
EVERY so often, a tool will leap across professional borders and become standard in restaurant kitchens. The blowtorch, we now know, caramelizes as well as it solders. Today, the woodworker’s Microplane rasp is far more likely to zest a lemon than shape a credenza. More
I HAD always been under the impression that making duck confit at home was a major undertaking, something along the lines of poaching a whole foie gras or deboning a pig’s foot. It was on the list of things to cook in my lifetime, but not necessarily high on the page. More
The new-guard bartenders who have driven a cocktail frenzy in the last decade depend on bitters. These potent alcohol-based elixirs, usually made with herbs, citrus peels and other aromatics, are used by the droplet in well-made drinks. More
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
branchandroot
