Comments on: How to Break in Your New Cookbook http://www.browniepointsblog.com/2007/02/04/how-to-break-in-your-new-cookbook/ a good girl's notebook of her culinary world Wed, 17 Mar 2010 02:21:31 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: mlarson.org » http://www.browniepointsblog.com/2007/02/04/how-to-break-in-your-new-cookbook/comment-page-1/#comment-29421 mlarson.org » Sat, 17 Feb 2007 05:32:30 +0000 http://www.browniepointsblog.com/2007/02/04/how-to-break-in-your-new-cookbook/#comment-29421 [...] to break in a new book. While McAuliflower had cookbooks in mind, this is also really helpful for speed reading when you want to minimize fussing with pages. [via [...] [...] to break in a new book. While McAuliflower had cookbooks in mind, this is also really helpful for speed reading when you want to minimize fussing with pages. [via [...]

]]> By: Veron http://www.browniepointsblog.com/2007/02/04/how-to-break-in-your-new-cookbook/comment-page-1/#comment-29234 Veron Thu, 08 Feb 2007 15:55:25 +0000 http://www.browniepointsblog.com/2007/02/04/how-to-break-in-your-new-cookbook/#comment-29234 I forgot to add , I like the tip on breaking in a cookbook! It is very useful! I forgot to add , I like the tip on breaking in a cookbook! It is very useful!

]]> By: Veron http://www.browniepointsblog.com/2007/02/04/how-to-break-in-your-new-cookbook/comment-page-1/#comment-29233 Veron Thu, 08 Feb 2007 15:53:26 +0000 http://www.browniepointsblog.com/2007/02/04/how-to-break-in-your-new-cookbook/#comment-29233 Charcuterie is a great book. I have used part of his duck confit process in my own. Also I'm planning to confit a pork belly soon! Charcuterie is a great book. I have used part of his duck confit process in my own. Also I’m planning to confit a pork belly soon!

]]> By: Kristen http://www.browniepointsblog.com/2007/02/04/how-to-break-in-your-new-cookbook/comment-page-1/#comment-29187 Kristen Thu, 08 Feb 2007 03:07:13 +0000 http://www.browniepointsblog.com/2007/02/04/how-to-break-in-your-new-cookbook/#comment-29187 That is a great illustration! I bet my hubby would love that cookbook. Maybe a good V-Day present... That is a great illustration! I bet my hubby would love that cookbook. Maybe a good V-Day present…

]]> By: Christine http://www.browniepointsblog.com/2007/02/04/how-to-break-in-your-new-cookbook/comment-page-1/#comment-29177 Christine Wed, 07 Feb 2007 17:46:31 +0000 http://www.browniepointsblog.com/2007/02/04/how-to-break-in-your-new-cookbook/#comment-29177 What a neat trick! I'll do anything to preserve the life of my books, especially my cookbooks. Thanks! :) What a neat trick! I’ll do anything to preserve the life of my books, especially my cookbooks. Thanks! :)

]]> By: rob http://www.browniepointsblog.com/2007/02/04/how-to-break-in-your-new-cookbook/comment-page-1/#comment-29163 rob Wed, 07 Feb 2007 03:34:24 +0000 http://www.browniepointsblog.com/2007/02/04/how-to-break-in-your-new-cookbook/#comment-29163 It's a phenomenal book. I'm trying to convince my wife to let me hang my own meat. Let's just say she's a little worried I'm going to kill us both. <blockquote>Oh Rob- you just gave me a favorite new phrase for the week! Hope you don't mind if I make a euphemism out of it. :) --McAuliflower</blockquote> It’s a phenomenal book. I’m trying to convince my wife to let me hang my own meat. Let’s just say she’s a little worried I’m going to kill us both.

Oh Rob- you just gave me a favorite new phrase for the week! Hope you don’t mind if I make a euphemism out of it. :)

–McAuliflower

]]> By: Brilynn http://www.browniepointsblog.com/2007/02/04/how-to-break-in-your-new-cookbook/comment-page-1/#comment-29138 Brilynn Tue, 06 Feb 2007 16:36:20 +0000 http://www.browniepointsblog.com/2007/02/04/how-to-break-in-your-new-cookbook/#comment-29138 I'm loving Charcuterie! I'm currently curing some more salmon. <blockquote>Yum- great idea. The apparent ease of curing salmon was astonishing. That one is also on my to-do list! --McAuliflower</blockquote> I’m loving Charcuterie! I’m currently curing some more salmon.

Yum- great idea. The apparent ease of curing salmon was astonishing. That one is also on my to-do list!

–McAuliflower

]]> By: Marieke http://www.browniepointsblog.com/2007/02/04/how-to-break-in-your-new-cookbook/comment-page-1/#comment-29133 Marieke Tue, 06 Feb 2007 16:04:00 +0000 http://www.browniepointsblog.com/2007/02/04/how-to-break-in-your-new-cookbook/#comment-29133 I ones was taught this recipe but had forgotten all about it. Thanks for reminding me! Greetings from Holland I ones was taught this recipe but had forgotten all about it. Thanks for reminding me!

Greetings from Holland

]]> By: Lydia http://www.browniepointsblog.com/2007/02/04/how-to-break-in-your-new-cookbook/comment-page-1/#comment-29128 Lydia Tue, 06 Feb 2007 13:07:11 +0000 http://www.browniepointsblog.com/2007/02/04/how-to-break-in-your-new-cookbook/#comment-29128 Great illustration and the perfect recipe for opening a book! I've never seen it described like that before, or so beautifully. Great illustration and the perfect recipe for opening a book! I’ve never seen it described like that before, or so beautifully.

]]> By: kevin http://www.browniepointsblog.com/2007/02/04/how-to-break-in-your-new-cookbook/comment-page-1/#comment-29098 kevin Mon, 05 Feb 2007 14:36:39 +0000 http://www.browniepointsblog.com/2007/02/04/how-to-break-in-your-new-cookbook/#comment-29098 Charcuterie is a great book! http://seriouslygood.kdweeks.com/2007/01/pancetta.html http://seriouslygood.kdweeks.com/2006/12/charcuterie-book-and-year-in-review.html http://seriouslygood.kdweeks.com/2006/11/smoked-duck-breasts.html Charcuterie is a great book!

http://seriouslygood.kdweeks.com/2007/01/pancetta.html

http://seriouslygood.kdweeks.com/2006/12/charcuterie-book-and-year-in-review.html

http://seriouslygood.kdweeks.com/2006/11/smoked-duck-breasts.html

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