The New Joy of Cooking by Marion Rombauer Becker, Irma S. Rombauer, Ethan Becker For the inaugural book recommendation in KitchenSavvy, how can I choose anything other than the foundational "All New All Purpose" Joy of Cooking. Originally self-published in 1931 as The Joy of Cooking: A Compilation of Reliable Recipes with a Casual... Read more →
Seized Chocolate
Q: For our anniversary, I was planning to dip strawberries in chocolate. As I was melting the chocolate in my double boiler, it suddenly turned into a solid lump. What happened? What happened is your chocolate got ‘seized’, and I don’t mean by the culinary police. Seizing happens when water gets into melted chocolate. Only a very... Read more →
Hi. I’m Dave Katz, creator of KitchenSavvy, which combines my life-long passion for food and cooking, my science background, and my analytical skills in research and writing, to answer questions about the “how” and “why” of cooking. KitchenSavvy has answers to readers' food and cooking questions, opinion pieces, reviews... Read more →
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The "Dave Recommends" Collection
The New Food Lover's Companion by Sharon Tyler Herbst Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating by Walter C. Willett Bread of Three Rivers: The Story of a French Loaf by Sara Mansfield Taber Books and Resources Mentioned in Articles Cook's Illustrated Magazine; Christopher Kimball, ed.;... Read more →
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