Poaching an egg takes nerve. The first time I attempted it, I thought I was following all the rules: I had an egg and a pot of boiling water spiked with vinegar. But after sliding the egg into the water, I watched, horrified, as the whites dissolved in a web of veins, leaving the yolk [...]
my new book
“With clear instructions and a full seasonal spectrum of inspiration, this has already made its way to the top of my stack of spring cookbooks.”
—KQED Bay Area Bites"If any book could inspire me to can, it's this one...To flip through this book is to await every turn of the season and every visit to the farmer's market to come."
—Time Out Chicago“Geared toward ambitious home cooks and professional chefs, these recipes could inspire the rest of us to fit into one of those categories.”
—Chicago Magazine-
