The Kitchen Ecosystem
Posted on November 10, 2014 by EB
Edward brought me a gorgeous chunk of guanciale from Italy—the way to a girl’s heart–and a jar of grape molasses that he made. He reduces 36 pounds of zinfandel grapes down to about 12 half pints of thick, more »
Category: Cent'Anni Tags: Ed Giobbi, Edward Giobbi, Eugenia Bone, How to Cook Razor Clams, razor clam recipe, razor clams from Maine, rzor clams, Unusual Fish Dinner
READ about it in Edible Manhattan's 15 of the Year's Best Books
PODCAST on BOOK TALK, FM89.3 WYPL's Author Interview Program, December 25th, 2014.
INTERVIEW on Heritage Radio [episode 210 - November 30, 2014]
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