It was for love of a Jewish man that I came to a point of receiving 50 pounds of all-purpose flour at my doorstep, converting it in one weekend into delicious round loaves of Egg Twist Bread, challah, for the annual Art Fair in Beverly Glen Canyon, located in West Los Angeles, where I hoped to make a small fortune in two days. What a cartoon feature it would make, with me shoveling the little white glass bowls filled with dough into an oven that had one rack inside and an oven door that had to be closed by a propped broom handle, the whole house steadily increasing its inventory of little round golden loaves, like the fairy tale porridge that multiplied and filled a small village. Continue reading →
These days food flavors are being borrowed from every recipe known to man to create new sensations both in the mouth and for the pocketbook. Some are simply old ideas brought to life again with new twists and turns, while others have been lurking in food files to be rediscovered and savored. It happened to me recently while poking about in my “New Cookies to Make” file. It was a newspaper clipping yellowed with age. On the day I found it, I quickly realized I had all of the ingredients, so I sprang out of the chair and turned on the oven and went to work.
You may have to learn a new dance in your kitchen and start a whole new kind of conversation; the results from trying out several recipes from the recently published Josey Baker Bread (Chronicle Books) will, I can report, set your baking inclinations on fire and send you scurrying to market for just the right ingredients: bread flour and sea salt. Continue reading →