Apples and brandy-soaked currants fill this autumn crisp. The apple softens while the currants lend a depth of flavor. The crisp topping stays, well, crisp.
The book is finally out, and readers, Portuguese aficionados, and cooks have been asking whether they can get an autographed copy. Considering you’re scattered all over the United States, it’d be impossible to put together a book tour large and comprehensive enough to get to everyone! Instead, I’m offering signed copies through Leite’s Culinaria. Simply […]
Nothing’s finer than getting a book published. Nothing’s worse than the day it comes out. David Leite documents the highs and woes of publishing.