About
I read for an hour most days, and a fair bit of it is cookbooks. This is where the reading turns into dinner.
The name is a nod to Dostoevsky. The punishment is mostly self-inflicted: a fridge raid at eleven at night, tomatoes that need another forty minutes, a sauce that only tastes like tomatoes until you rescue it with fish sauce and lime.
What you'll find here
- Recipes I've cooked from books and from chefs I follow, with what I changed and what I'd do next time.
- Prep and cooking steps split apart, so you can get ahead before the pan's hot.
- Oven temperatures in Celsius, fan and conventional.
- Swaps for when the shop doesn't have the one thing the recipe needs.
On the shelf right now
Gohan by Emiko Davies · The Miso Cookbook · Jang · and soon The Food of Taiwan by Cathy Erway, mainly for the braised pork rice.
Read, then cook. — David