{"colorSpace":"kCGColorSpaceDisplayP3","cameraType":"Wide","macroEnabled":false,"qualityMode":2,"deviceTilt":0.062089725336756274,"customExposureMode":0,"extendedExposure":false,"whiteBalanceProgram":0,"cameraPosition":1,"focusMode":0}
This recipe has a century of development. Half a century of my father, Pierre Marot Purves and half a century of my huspand Robert Van Buren Pollard. I remember as a child, competing with brothers to have the privilege of smashing the ice cubes in a canvas bag with a wood mallet. Pierre also made a mean Old Fashioned, but even after I reached the exalted age 21 (which was when my father allowed us to have a cocktail in his house), I could never get past the first sip of his Old Fashioned, His daiquiri was another story. I used to go back and pour what was left over in his cocktail shaker and pour it into my coupe glass. I still do.
Kitchen Detail shares under the radar recipes, explores the art of cooking, the stories behind food, and the tools that bring it all together, while uncovering the social, political, and environmental truths that shape our culinary world.
Feedback and Seismic Change Clearly, we need more posts on olives and olive oil.Thank you…
Olive Oil Memories I loved the tasting venues at the Fancy Food Shows, which allowed…
Reading The Fine Print There are certain things I look at in Italian grocery stores…
Far From the Madding Crowd Today, only twelve people live on Torcello. But from the…
There's More Than One Vinegar I am currently living in what I call Fortress Balsamico.…
To Have A Bucket It came as a mild shock to me that the RWM…