Don Silvers' Blog & Articles
A Quote By Don Silvers
Tuesday, August 31, 2010
To be poor is a state of mind, to be broke is a state of time.
Posted by Donald E. Silvers at 10:17 PM | | Comments (0) | Permalink | Top of Page
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Recent posts
- Maria Bertuzzis Lemon Chicken from The Splendid Table by Lynne Rossetto Kasper
- Shrimp Jambalaya from Glorious American Food by Christopher Idone
- Chicken in Garlic and Shallots from Im Just Here For The Food by Alton Brown
- Rhubarb Strawberry Soup With Almond Macaroons from The National Culinary Review
- Red Cabbage and Onions with apples and Apricots from The National Culinary Review
- Old Fashioned Chicken Stew from Classic Sauces and Their Preparation by Raymond Oliver
- Spaghetti with Garlic and Oil, Pasta with Mushrooms and Fettuccine with Butter and Parmesan from The Pasta Bible by Jeni Wright
- Spiced Chicken with Red Wine, Vinegar and Bacon from The Cookbook Library by Anne Willan with Mark Cherniavsky and Kyri Claflin
- Join Us As We Say Farewell to Foie Gras At Petit Syrah
- Braised Pork Chops and Braised Red Cabbage from The White House Family Cookbook by White House Executive Chef Henry Haller with Virginia Aronson
- Basil and Onion Mashed Potatoes from The Splendid Table recipes from Emilia Romagna the Heartland of Northern Italian Food
- Pot Au Feu from the Complete Galloping Gourmet Cookbook Graham Kerrs Culinary Collection
- Soup and Gravy tips from The Wizard of Food by Dr Myles H Bader
- Steak Perfection by Joe OConnell
- Easy Chicken Thighs from Cooks Illustrated 2011
- Key To A Perfect Omelet from Trucs of the Trade by Frank Ball and Arlene Feltman
- Salvaging Burned Rice from Trucs of the Trade by Frank Ball and Arlene Feltman
- Triple Chocolate Pudding from Chocolate by Nick Malgieri
- Rich Chocolate Mousse from Chocolate by Nick Malgieri
- Pumpkin and Bacon Soup from Fat An Appreciation Of A Misunderstood Ingredient With Recipes by Jennifer McLagan
- Red Onion Tarts from Chez Panisse Menu Cookbook by Alice Waters
- Southern Bread Pudding with Bourbon Sauce and Whiskey Bread Pudding with Caramel Sauce from down home downtown by Jeff Mall and Josh Silvers
- Cold Poached Salmon With Sauce Verte from Great Chefs of New Orleans II
- Cheryls Macaroni and Cheese from Fix It and Forget It Cookbook by Dawn J Ranck and Phyllis Pellman Good
- Fat An Appreciation Of A Misunderstood Ingredient with recipes by Jennifer McLagan
- Carrot and Shallot Soup with Chervil Cream from Chez Panisse Menu Cookbook by Alice Waters
- Spinach Salad Scherzo from of Pipes and Pans A Musical Cookbook by the Des Moines Symphony
- Tips For Perfect Pasta by Kikkoman
- Udon With Wasabi Sauce and Grilled Pork or Chicken by Kikkoman
- Why We Get Fat and What To Do About It by Gary Taubes
- Egg Grades and Storing Eggs from Keys to Good Cooking A Guide to Making The Best Of Foods And Recipes by Harold McGee
- Wild Mushroom and Goat Cheese Chile Rellenos with New Mexico Red Chile Sauce from downhome downtown by jeff mall Zin Restaurant and Wine Bar and josh silvers Syrah Bistro
- Cooking With Oils by Don Silvers
- Mushroom and Vegetable Essences from Sauces by James Peterson
- The Efficient Kitchen from The Efficient Kitchen by Georgie Boynton Child published in 1914
- Salmon en Papillotte with Julienned Vegetables from Sauces by James Peterson
- Chocolate Cheesecake Muffins from Muffins Galore by Catherine Atkinson
- Salt Smarts by Laura Taxel from The National Culinary Review
- Al Capps Baked Stuffed Mushrooms from Dining With Celebrities compiled by Selma Cherkas
- Eggs Benedict With A Twist
- Pan Asian Guacamole from Dinner at the Authentic Cafe by Roger Hayot with Sheila Linderman
- Authentic Guacamole from Dinner at the Authentic Cafe by Roger Hayot with Sheila Linderman
- Food Pairings from Culinary Artistry by Andrew Dornenburg and Karen Page
- Keys To Good Cooking A Guide To Making The Best Of Foods and Recipes by Harold McGee
- Kitchen Design The Right Way
- Cranberry Chutney from Julia and Jacques Cooking At Home by Julia Child and Jacques Pepin
- Green Beans with Shaved Onion, Fried Almonds and Parmigiano-Reggiano from Best of the Best Cookbook Recipes by the editors of Food and Wine Magazine
- Grilled Apple Glazed Lamb Chops from The Great American Cookout by Gregg R. Gillespie
- Testing Temperatures of Leftovers from The Best Kitchen Quick Tips by the editors of Cooks Illustrated Magazine
- Knife Safety
- How To Tell When Poultry Is Done from Timing Is Everything The Complete Timing Guide To Cooking by Jack Piccolo
- Spaghetti Squash with Sage and Walnuts from Urban Italian by Andrew Carmellini and Gwen Hyman
- Grilled Chicken and Gorgonzola Salad from Dinner at the Authentic Cafe by Roger Hayot and Sheila Linderman
- Quick and Easy Cinnamon Rolls from The Kitchen Detective by Christopher Kimball
- AP vs EP Something To Think About
- Storing Mushrooms
- Star Fruit from The New Food Lovers Companion by Sharon Tyler Herbst and Ron Herbst
- Petes Spaghetti submitted by Douglas Fairbanks Jr from Dining With Celebrities compiled by Selma Cherkas
- Braised Spinach With Leeks and Roasted Garlic from The Taste of the Season by Diane Rossen Worthington
- Perfect Pancakes from The Kitchen Detective by Christopher Kimball
- Syrah Bistro Santa Rosa California
- A Quote By Don Silvers
- Green Onion Black Sesame Catfish from Dinner At The Authentic Cafe by Roger Hayot and Sheila Linderman
- The New Food Lovers Companion by Sharon Tyler Herbst and Ron Herbst
- The Brown Derbys Cobb Salad from Dining With Celebrities compiled by Selma Cherkas
- A Menu from The Art of French Cooking translated by Joseph Faulkner and edited by Bart Winer
- Chanterelle Ravioli with Grilled Chanterelles from The Wolfgang Puck Cookbook by Wolfgang Puck
- Mixed Greens with Roasted Beets and Toasted Walnuts from American Bistro by Diane Rosen Worthington
- Pork Tenderloin or Fried Pork Chops from Catering For Two by Alice L. James
- Pasta Primavera from The Kitchen Detective by Christopher Kimball
- Angostura Bitters from The New Food Lovers Companion by Sharon Tyler Herbst and Ron Herbst
- Chilled Melon Soup with Jalapenos and Mint and Spicy Watermelon Gazpacho from down home down town by jeff mall, zin restaurant and wine bar and josh silvers, syrah bistro
- Jacqueline Kennedys Beef Strofanoff from Dining with Celebrities compiled by Selma Cherkas
- Caramel Sea Foam Cream Mousse from Catering for Two by Alice L James 1898
- Oatmeal Scones with Dried Apricots and Cranberries from The Kitchen Detective by Christopher Kimball
- Crabmeat with Mushrooms from Dali Les Diners de Gala translated by Captain J. Peter Moore
- Avocado Crepes Filled with Crabmeat from The Four Seasons Cookbook by by Charlotte Adams and Special Consultant James Beard
- Acai Berry from The New Food Lovers Companion by Sharon Tyler Herbst and Ron Herbst
- Oven Roasted Beets With Goat Cheese from Simple to Spectacular by Jean Georges Vongerichten and Mark Bittman
- Chive Pesto from The Kitchen Detective written by Christopher Kimball
- Quinoa from the Food Lovers Companion by Sharon Tyler Herbst and Ron Herbst
- Chartreuse of Vegetables from The Four Seasons Cookbook by Charlotte Adams and Special Consultant James Beard
- Gazpacho from The Culinary Institute of America
- Patricia Collinge Chocolate-Butterscotch Pudding from Dining With Celebrities compiled by Selma Cherkas
- Broiled Calfs Liver from Buckeye Cookery and Practical Housekeeping 1877
- Omelet from the Buckeye Cookery and Practical Housekeeping 1877
- Southern Bread Pudding With Bourbon Sauce and Whiskey Bread Pudding With Caramel Sauce from down home:down town by Jeff Mall, Zin Resaurant and Wine Bar and Josh Silvers, Syrah Bistro
- Beef Skewers with Piquillo Steak Sauce by Bobby Flay with Stephanie Banyas and Sally Jackson from Best of the Best Cookbook Recipes
- Better Scallion Chopping from Trucs of the Trade by Frank Ball and Arlen Feltman, Editors
- Bittersweet Chocolate Creme Brulee from Chocolate by Nick Malgieri
- 20 Fun Tips From Kitchen Design With Cooking In Mind
- Kitchen Weights and Measurements and Their Equivalents
- Butterscotch Creme Brulee and Butterscotch Pudding with Soft and Sexy Whipped Cream down home: downtown by jeff mall, zin restaurant & wine bar and josh silvers, syrah bistro
- Food Rules An Eaters Manual by Michael Pollan
- The Best Kitchen Quick Tips by the editors of Cooks Illustrated Magazine
- Tagliatelle with Chicken Ragu from Best of the Best Cookbook Recipes Food & Wine Magazine
- Food Pairing from Culinary Artistry by Andrew Dornenburg and Karen Page
- Dreamy Coconut Cream Pie from Best of the Best Cookbook: Food and Wine
- Food Rules - an Eaters Manual by Michael Pollan
- Sea Scallops alla Caprese from Best of the Best Cookbook
- Preserving Fresh Herbs from Trucs of the Trade
- "Seven-Minute "Roasted" Chicken (Trucs of the Trade)
- The Best Salsa Verde ( The Kitchen Detective)
- down home : downtown "Seasonal Recipes from two Sonoma Wine Country Restaurants" by:( jeff mall, zin restaurant & wine bar & josh silvers, syrah bistro)
- Chicken Gumbo - Cajun Cookin, Woodcards, Houma, LA
- Lettuce: Coring and Washing "The Best Kitchen Quick Tips"
- Preventing Boil-Overs - "Tricks of the Trade"
- Kitchen Efficiency, Plastic Produce Bag Storage (The best kitchen quick tips)
- Kitchen Design the way a Chef and Cooking Teacher sees it (Don Silvers)
- No-Fuss Garlic Puree Trucs of the Trade
- Eggplant Gender (Trucs of the Trade)
- Cookware - (Cleaning Copper) from "The Best of Kitchen Quick Tips"
- Odorless Cauliflower Cooking (Trucs of The Trade) Frank Ball & Arlene Feltman, Editors
- A Word About Salt - "The Kitchen Detective" by Christopher Kimball
- Carrots That Taste Like Carrots "Trucs of the Trade" Frank Ball & Arlene Feltman, Editors
- Thinking INSIDE The Box By Donald Silvers, CKD, and Moorea Hoffman
- Kitchen Tip
- The National Kitchen and Bath Association (NKBA) needs to wake up and smell the coffee. Kitchens are for cooking.
- Kitchen Remodel: Replacement or Redesign?
