RecipeMuncher

Last week, I dusted off the Laurel’s Kitchen Bread Book and to my surprise, made the best rye bread I have had.  Such success got me curious for more.  I went back to my library and found my copy of The New Laurel’s Kitchen Cookbook (which was new in 1976, reprinted in 1986).  As I perused the book, I began to remember why I snubbed this book to begin with.  In laurel’s kitchen, food revolves around whole wheat flour, vegetables and cottage cheese.  This book is very crunchy indeed. (...)