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I come from a long line of movie buffs. I mean hard core movie lovers from way back. I went to the movies every Sunday with my Aunt Marge all the years starting from about age 6 growing up in northern New Jersey. My aunt had all the old Dell Publishing Modern Screen and Photoplay movie magazines form the 1930s on up, as well as books written by the movie stars about their lives.
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Ever since its debut in the 1950s, the bundt cake pan has become de rigeur in every baker’s equipment stable. Originally a whimsical alternate to the smooth angel food cake tube pan, the bundt mold with its fetching large-lobed flute design transforms a simple tube cake into a gourmet gateaux by visuals alone.
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Robert is my friend Robert Lambert, who is a wiz in the kitchen. He knows his stuff about chocolate, having been a private dessert chef making designer-style, lip-smacking good fantasy chocolate desserts for the likes of Joan Collins and Lily Tomlin in his cooking-in-Hollywood days.
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In each genre of cooking, there are the celebrities, the ones who are well known by being on TV, and then there are the insider pros, the ones who the food world recognize but often are not more widely known. If you are a serious home bread baker, you know Bernard Clayton’s recipes.
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I can tell I am getting wound up about the upcoming royal wedding when I have buttercream on my mind. Mousseline Buttercream are two sweet words that slide off the tongue. Also called a French buttercream or Swiss buttercream, leave it to the French to find a way to make one of the richest, most luxurious frosting preparations in all of pastrydom. How do they do that?
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This is the recipe I got from my mother and it originally came from a wonderful cookbook written by the late actor, artist, and home chef, Vincent Price. I often use different types of flour, add herbs, or grated cheese,…
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Consomme is a clear, strong broth often served as the first course of French-style meals. Consomme is made from meat or poultry bones or even vegetables, but is clarified by straining the stock instead of leaving it full of chunky vegetables like in regular soup. The true process is long, but rewarding, and all true chefs learn to make it. But a lovely mock consomme can be made with tomato juice and canned broth in the slow cooker. This is an unusual, light bodied soup adapted from one of my favorite phamplets called Home for The Holidays by Irena Chalmers’ Potpourri Press (1980). Don’t skip the avocado garnish; it is delicious as it is lovely to look at.
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There is some hot news this week. My personal website, bethhensperger.com is launched and ready for visitors! The website is a composite of my publishing history with four publishers and a catalog of all my books from the last 25 years, while at the same time being a companion to the more active weekly blog here at Harvard Common Press’s notyourmotherscookbooks.com.
I spent time remembering and writing about what each book meant to me and quips from when I was writing it. There are two free recipes from each book (we all love free treats). There is a marketplace where I am letting you in on my favorite equipment, the real deal, not advertising…
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“Your first look at the rice cooker can be a bit confusing, especially with the digital face on a fuzzy logic machine. But the procedure is exactly the same with all models: choose a recipe, assemble your ingredients, measure and wash the rice, load the rice bowl, add the water, close the cover, plug in, and press the button.”
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Most people have never heard of Murray Jaffe. But if you shop at stores that stock mainstream natural foods like Whole Foods, you are familiar with products from a company called Barbara’s. From the best instant mashed potatoes (yes, there is such a thing–I use them in bread machine recipes all the time) to dry cereals with no refined sugar, the man who conceived, created, and promoted the products is Murray Jaffe. The moniker Barbara is the name of his daughter.
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