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Thursday, February 22, 2007

Recently I blogged about "The Basics," a small reference/cookbook that resembled a bible and combined beautiful photos with explanations of such culinary terms as "To Saute" and included short recipes for souffles and soups.
Cute, I wrote, but hard to use -- everything was in metrics (I know, I know, we were all supposed to retrofit for metrics long ago -- but we never did, did we?). Anyway, it turns out that the book, which is due to come out in the States in May, will be conveniently adapted to American measurements.

So if you're dying to know how to julienne or how to mince parsley, just hold on. Only a couple of months more.

Posted by Alison Arnett at 11:30 AM

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