What We're Reading This Week

 

JBF Award winner Michael White lays out his pasta commandments. [First We Feast

 

An H5N1 bird flu has struck in France, leading to possible shortage of foie gras. [MUNCHIES

 

Could coffee flour be the key to managing your sugar intake? [Bon Appétit

 

Starbucks pulls the plug on their Teavana tea bar experiment. [Grubstreet

 

Tips and tricks to perfect your winter roasting. [... Read more >

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James Beard's Recipe Box: Myrtle Allen’s Brown Bread

Welcome to our maiden voyage into James Beard's Recipe Box, where JBF editors and guest writers will report on their experiences preparing recipes from James Beard's timeless cookbooks. Our first contributor is Moira Campbell, who attempts Myrtle Allen's brown bread from Beard on Bread. (If she inspires you to give this bread a shot, you can find the recipe here.) Beard on BreadThe thought of making my own bread takes me back to culinary school, where I studied with a Swiss master baker. He taught me how to feed a sourdough starter, slice baguettes with a razor, and to be patient—very, very patient. But what if I wanted to make my own delicious bread in a few hours, minus the time-consuming proofing, rising, and steaming? James Beard was going to teach me how. My copy of the simply titled

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JBF Kitchen Cam