When in Doubt, Strain

Notes on how to use this book by Susie Heller

Appears in

Published 1999

About

The recipes in this book are the exact ones the restaurant uses daily, along with many tips to make them easier to reproduce at home. They have been tested by me, my assistant, Angie Spensieri, and home cooks in various home kitchens.

If the degree of difficulty of a dish exceeds your desire to make it, please remember that it’s all right to do only part of a recipe. Most people, I’m guessing, will not try the pig’s head preparation, but it would be a shame for anyone to miss the gribiche sauce that goes with it. It’s so simple, and it’s great with roast pork. The blini are simple—you need a tamis, but they’ll be the best blini you’ve ever tasted.

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Pleasure and perfection

The licensor does not allow printing of this title