In this podcast, David chats with food writer and cookbook author Amanda Hesser about her The Essential New York Times Cookbook.
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Join us as Leite’s Culinaria turns twelve. And while you’re here, drop us a line as to what you enjoy most about LC.
For his 50th (gulp!) birthday, David visited some of Barcelona’s best restaurants, including Comerç 24, Fishhh!, Taktika Berri, Els Pescadors, Restaurant Moo, and Fragata.
Known as maionese de leite in Portuguese, milk mayonnaise–you heard us–is an incredibly creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.
Say hello to Renee Schettler, Leite’s Culinaria’s new deputy editor.
Here are the best 20 cookbooks and food books of 2008 as compiled by Leite’s Culinaria.