Recipes Flour, Seed, and Yeast: The Art of Bread Sweet breads: the poetry of sweet dough Seared, roasted and braised: the art of meat From sweet to savory: pies and tarts Pilafs, paellas, and more Pasta the way it’s meant to be Flour, sugar, magic: the poetry of a perfect cookie Sweetness from the soil: fruit and vegetable-based sweets From the Levant to the Balkans: filo sweets The art of the cake: tortes & gâteaux Bread-based sweets Spoonfuls of Warmth: Soups and Stews Share this: Share on X (Opens in new window) X Share on Facebook (Opens in new window) Facebook Like Loading...
the kitchen sorcerer