Cockles ‘n’ Mash.

The second main heading in the professional cook’s handbook I purchased a few weeks ago is “World Cuisines”, which is designed to familiarize the culinary professional with the key flavors of different food cultures.  The Americas get twenty pages.  Asian cuisines get fifty.  Europe gets about 40, with entries for Hungary, Portugal, Spain, and ‘Eastern

Auberginenschnitzel: der Zweite Teil

I told you it’d get crazier. The set-up: My sister J. and I have made a veritable bounty of delicious eggplant schnitzel, laid out in detail in the previous entry. But now we’ve got leftover egg and flour and bread crumbs. What ever is to be done? (More below the break)