RecipeMuncher

The book that I am currently reading on my Kindle is Dianne Jacob’s "Will Write For Food" - a complete guide about how-to’s to the art of food writing. The book has references and interviews with many renowned star chefs Molly O Neill (who compares making a soup to a road trip in a blizzard) to accomplished food editors like Ruth Reichl to NYT restaurant critic Mimi Sheraton and many others.

The book that I am currently reading on my Kindle is Dianne Jacob’s "Will Write For Food" - a complete guide about how-to’s to the art of food writing. The book has references and interviews with many renowned star chefs Molly O Neill (who compares making a soup to a road trip in a blizzard) to accomplished food editors like Ruth Reichl to NYT restaurant critic Mimi Sheraton and many others.

As I previously told you, I’ve been having fun baking with different kinds of flour – and there’s a lot to come, I guarantee.
As for this cake, it is really good – my sister loved it – but hasn’t dethroned my favorite banana cake. I found the walnuts a bit bitter after being toasted twice – I’m using sliced almonds next time I make this recipe.

Banana walnut cake
from here

2 cups (210g)

Walk into a supermarket these days and check out the baking or flour aisle and you’ll see that the speciality flours are at hand reach and eye level; all-purpose flour is relegated to the floor shelf or it is placed on a separate part of the shelf as if it does not belong. It has taken a back seat to the newer kids - the ones at are singular in purpose.I am a proud sack-carrying all-purpose