Eating my way through New York

Cookbook Review: For the Love of Pie

Why Pie? It’s the essence of hand-made. It’s not like cake, there’s no mix for it. Once you learn the basics, you’re there. Anything locally available to you is potentially pie. What could be better than that?

Cheryl Perry and Felipa Lopez, owners of Brooklyn’s Pie Corps, share their pie-making expertise and delicious recipes in their first cookbook. For the Love of Pie boasts sophisticated and contemporary flavours in pies made using traditional techniques. Perry and Lopez explain the science and art behind baking a perfect pie crust while offering a variety of crust recipes, from all butter to chocolate crumb.

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Eating my way through NYC

Chairman Bao: Braised all natural Berkshire pork belly served with Haus Relish, crushed peanuts, Taiwanese red sugar, and cilantro – Bao Haus 

Birdhaus Bao: All natural fried chicken. Brined 24 hours, served with Haus Seasoning Salt, lemon-garlic aioli, crushed peanuts, Taiwanese red sugar, and cilantro – Bau Haus

Bau Haus

Two Eggs ‘Any Style’ – Basil Pizza and Wine Bar

Egg in the Hole French Toast – Basil Pizza and Wine Bar

Rei Kawakubo/Comme des Garçons

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