I love food. Normally eating it, but I’ve decided to explore another dimension recently.
Never been too much of a cook but I found out that learning about how food was prepared helped me appreciate my meals better. My interest isn’t sustained – I guess it started about ten years ago when I had a great Christmas dinner at my friend’s place in Ottawa. My friend’s aunt was a retired chef who prepared the a most overwhelming meal that I never thought was possible at home. A few months later, I found the Joy of Cooking on offer in a bookshop and that tome has been the foundation of my culinary education.
I tend towards basic meals as much as possible. I have a preference for basic meals – to understand the basic flavours that go into a dish as well as a predisposition towards simplicity. Recently, I realized why old cookbooks were treasured – it was a collection of notes and also a learning experience.
Bread Recipes
- Pre-ferments – required for some of the other recipes
- Straight Dough – no pre-ferments required – typically done in a single day
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