In his new baking cookbook, The Sweet Spot, Bill Yosses has found a way (many ways, actually) to make dazzling desserts that are sweet-enough, but don’t include cup after cup of granulated sugar.
Dog-eared, with yellow and bright pink sticky notes sticking out in every direction, this is Faith’s all-time favorite book of Jacques’—and she’s cooked from all of his books over the years.
We’ve all made omelets that look a little wonky but taste delicious. No worries. John E. Finn’s book, The Perfect Omelet, makes us embrace them all; omelets are something to celebrate.
Mastering the elements of good cooking requires a good teacher. (No one does it alone!). Enter Samin Nosrat and new her book, Salt, Fat, Acid, Heat. We think it should be on every cook’s shelf.