Jan. 5th, 2011

lsanderson: (Default)

By ERIC ASIMOV
Published: January 3, 2011
DUNKEL-STYLE beers are perhaps not the easiest to market to the American public. Even as American beer drinkers have learned to navigate a range of stylistic terms — stout, pilsner, hefeweizen, India pale ale and the rest — dunkel mystifies. What’s a dunkel? We might as well be talking about doughnuts. More
lsanderson: (Default)

By FLORENCE FABRICANT
Published: January 4, 2011
Like many other Finns, Simo Kuusisto, a chef who trained at the French Culinary Institute, is devoted to his native whole-grain rye bread. He began baking it in New York, then went back to Finland to work with a master baker. Though he is still the chef at the Canadian mission to the United Nations, he and his brother, Tuomas (left), turn out their Nordic breads at night, in a bakery in Queens. They are increasing production, which stands at 2,500 breads a week, because of demand on the Internet. More

Profile

lsanderson: (Default)
lsanderson

July 2025

S M T W T F S
   1 2 3 4 5
6 7 8 9 10 11 12
13 141516 171819
20212223242526
2728293031  

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 6th, 2025 07:07 pm
Powered by Dreamwidth Studios