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GREY GARDENS COCKTAIL - SERVED BY "VAL"

Hier geht's zur deutschen Version dieses Posts (folgt noch) "Would you like to see my new book?" was the message from Heike Kevenhörster, a friend and former colleague from Public Address Press Agency in Hamburg (where I counseled students for many years, as online-"Dear Abby"). "Craft Cocktails by Val" Two weeks later I found my copy of " Craft Cocktails by Val: Drinks Inspired by Hillary Rodham Clinton ", Heike's self-published book, in the mail. Bartender "Val", the alter ego of Hillary Clinton, played by herself in an episode of "Saturday Night Life" , doles out drinks and sympathy to a full-campaign-mode, hyper (and slightly tipsy) "Hillary Clinton" (played by Kate McKinnon). This hilarious skit , and the catchphrases thrown at us during last year's presidential election campaign, were the inspirations for the cocktails Heike presents in her book. Hillary fans will appreciate the "Glass Ceiling...
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MODERNIST BREAD - GORGEOUS BOOKS, BUT SOME CURIOUS FLAWS

When I first learned of genius entrepreneur Nathan Myhrvold's endeavor to create THE Ultimate Work on Bread Baking, pouring thousands of dollars in his state-of-the-art scientific laboratory plus baking station, I was rather skeptical. After Modernist Cuisine now molecular baking? But a presentation last summer at the Kneading Conference in Skowhegan/ME, with stunning photos of the process, was so convincing that I overcame my doubts (and qualms about spending so much money), and ordered my copy at Amazon. The massive metal box set (History and Fundamentals, Ingredients, Techniques and Equipment, Recipes I and II, and a spiral bound kitchen manual with formulas) arrived in November, too heavy for one person to carry. Totally awed by those gorgeous, atlas-sized tomes, I asked myself the obvious question: " Am I good enough for this Rolls Royce of baking books ?" "Am I good enough for this?" Being the anal Virgo, instead of undisciplined rushing at the ...
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FRIESISCHES SCHWARZBROT - A HEARTY RYE FROM THE NORTH SEA COAST

Hier geht's zur deutschen Version dieses Posts When I started baking breads for A&B Naturals , I searched online for some interesting rye breads. A recipe that really intrigued me was made with an intermediate dough, with a batter-like consistency, and just poured into a loaf pan - no shaping involved! At The Fresh Loaf , my Frisian Rye post sparked a bit of a controversy - a Dutch user protested this were not a "real fries roggebrood": a pumpernickel-type bread, dark, and very slowly baked. North Frisian Islands But the Frisian region stretches along the North Sea coast from the Netherlands to Germany and up to Denmark, and there is really no such thing as ONE authentic Frisian Rye. A quick search on Google shows several different recipes, all with different amounts of rye, wheat, seeds, and what not. I was never able to find the original recipe again, but the guy who had posted it said he was from Frisia - so he should know! Whether real authentic or not - this Fr...
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