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Recent posts

La cucina svedese

John December 14, 2014 0 Comments
Recipe for a Merry Christmas - Panettone

John December 24, 2013 4 Comments
We are The Robots

John October 19, 2012 2 Comments

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Morgan Freeman

Mauris id sollicitudin purus.

Quisque a quam vel velit egestas tempor. Etiam tempor justo eleifend pellentesque ornare. Ut lectus

Hungry for more

Carl Warner Photos
Cook like Cuuks
Good Eats - Alton Brown
Khymos

Restaurants

Alinea
Nihonryori RyuGin
Noma
Oaxen Skärgårdskrog
Pierre Gagnaire
The Fat Duck

Selected food blogs

il cavoletto di bruxelles
Japanese food report
Nordljus
Parla Food
The British Larder

Advanced Bread and Pastry
Author: Michel Suas

Just put back in the book shelf: World Class.

Recent comments

Hi Lori! I use a 45% hydration leaven. Good luck!
John on Recipe for a Merry Christmas - Panettone
December 2, 2014
Could you tell me please what the hydration is for the sourdough leaven?
Lori on Recipe for a Merry Christmas - Panettone
December 2, 2014

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About John
Guide to Rome
Italian cuisine
Contact

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