« The chef makes his own family meal! | Main | I think he's got it! »
January 26, 2010
Crumb, the perfect holes!
TrackBack
TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d8341c9adb53ef012877185c23970c
Listed below are links to weblogs that reference Crumb, the perfect holes!:
Comments
Verify your Comment
Previewing your Comment
This is only a preview. Your comment has not yet been posted.
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment
As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.
Having trouble reading this image? View an alternate.
Syndicate
About Us
Jeremy's Flickr page
www.flickr.com
This is a Flickr badge showing public photos and videos from jerm_11104. Make your own badge here.
Kitchen Lit
Categories
- Abracadabra
- Alan Scott
- Art and cuisine
- Baguettes
- Bakers
- Beer
- bloggers
- Books
- Bourdain
- Bread
- Chef Spotting
- Chefing
- Chefs
- Chocolatier
- Cocktail Parties
- Cookware
- Deli's
- Dinner
- Doughnuts
- Ecuador
- Epicurean
- Fermentation
- Fermentation fetishitst
- Film
- Food
- Garp Turkey
- Holidays
- Huile d'olive
- Inspiration
- Istanbul
- Joe Ades
- Kitchenware
- Mercado
- Micro bakery
- miller
- Molecular gastronomy
- My Cat
- New Years!
- News
- News from the front!
- Opinions
- Pastry Chefs
- pictures
- Pide
- Pizza
- Products and things
- Recipes
- Restaurants
- Rituals of food
- Road trip
- Rye
- Salumeria
- San Francisco
- Seasons
- Secrets from my Sous-Chef
- SFBI
- Tarts and pies
- Teff
- Television
- Tony Bourdain
- Travel
- Turkish breakfast
- Venting on food
- Wine
- Yuca
Blogs and Friends
- L'atelier du chocolat - New York
- The PArtisan Baker
- Croeso - Bethesdabakers - Welcome
- Saffron Paisley
- una colica d'acqua
- Farine
- Anice&Cannella
- Profumo di Lievito
- Zen Can Cook
- Chews Wise
- Aidan Brooks: Trainee Chef
- 1x umrühren bitte
- A Man Obsessed with Food, Drink, and Everything Inbetween - MattBites.com
- Lucullian delights - an Italian experience
- The Japanese Food Report
- Foolish Poolish Bakes
- Apple Pie, Patis, and Pâté
- http://slatedish.blogspot.com/
- Culinary Anthropologist
- Cannelle et Vanille
- Beginning With Bread
- (sg) straightgrade.com - An online journal for bakers and those interested in baking.
- We Are Never Full
- Le Pétrin
- Laylita's recipes
- Galerie Kunst & Köstlich
- MAKANAI
- Bäcker Süpke`s Welt
- ... au levain!
- expat chow
- DORIE GREENSPAN
- California Market Bakery Craft Bakery - quality baked goods - muffins, scones, cookies, ...
- eggbeater
- The Irish Food Network - an email discussion group and information portal for food professionals
- Sweet Sins
- Wild Fermentation
- Steamy Kitchen
- Sunnybrae Restaurant and Cooking School
- Gild the Voodoolily
- Baking with Sourdough Starters
- The Art and Mystery of Food: Scones, schoonbrot, soda and America
- IDEAS IN FOOD
- Dessert First
- chez pim
- Nordljus: Food & Photography
- The Gourmet Pig
- Rosa's Yummy Yums
- Cliffside Bakery
- 101 Cookbooks - Recipe Journal
- Ms. Glaze's Pommes d'Amour
- Wild Yeast
- Silverbrow on Food
- Ye olde bread blogge
- The Cornish Exile
- Das Backforum, Backrezepte-Online :: Index
- Two Blue Books
- Sourdough.com.au
- Anthony Bourdain
- Bethesda Bakin'
- sourdough explorer
- Dan Lepard
- Don's Sourdough
- Mardia & Mustaffa's Bakery
Technorati
Zimbio
Hello from...
Sponsors
Try This
- Quatre quart like at Poujauran
- Pizza Neopolitano fatto a mano , mio modo
- Pulling mussels from a shell.... midia pilaf.
- Oeufs brouillés, French scrambled eggs
- Old bread into a new loaf
- Inge's Ribiselküchen
- Rustic in nature, but rye in demeanor Rustikale Brötchen
- Bolon on my mind (Economics and a plantain recipe)
- Mehrkornsaatenbröt
- Torta Espanola rapide...or Penlope's
- Dynamite roll aka Imperial roll or goi cuon
- Chocolate, caramel pear tart
- Quark, slight return.....
- Currant Anise bread
- Apple Brustengolo in cast iron
- Bakers dozen
- Quarkkuchen mit schokolade streisel
- End of my plum!
- Naked barley sunflower levain and ciabatta redux
- Sachet=11grams, or 5 if your me...
BOOKS
Johnny Iuzzini: Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef
H. Güler Vural: The Turkish Dining Table: Recipes for Health and Happiness
Sandor Ellix Katz: Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
- John Downes: Natural Tucker Bread Book
Mario Batali: Molto Italiano: 327 Simple Italian Recipes to Cook at Home
Food: The History of Taste (California Studies in Food and Culture)
Michel Roux: Michel Roux: New Creative Techniques from a French Master Chef
Heston Blumenthal: Heston Blumenthal: In Search of Perfection: Reinventing Kitchen Classics
Marco Pierre White: The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef
- Fritz Von Gunten: Alles ist wurst
- Thom Leonard: Bread Book
David Lebovitz: Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
Daniel Leader: Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
Masaharu Morimoto: Morimoto: The New Art of Japanese Cooking
Paula Disbrowe: Cowgirl Cuisine: Rustic Recipes and Cowgirl Adventures from a Texas Ranch
- Lyndsay Mikanowski , Patrick Mikanowski , Joël Thiébault : Légumes de Joël!
Anthony Bourdain: Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.)
Michel Richard: Happy in the Kitchen: The Craft of Cooking, the Art of Eating
- Emily Buehler: Bread Science The craft of making bread
- Camille Le Foll: Les Classiques de Camille
- Mouette Barboff, Marc Dantan: Pains d'hier et d'aujourd'hui
- Alain Coumont: The Pain Quotidien Cook Book
Jeffrey Hamelman: Bread: A Baker's Book of Techniques and Recipes
Rick Bayless: Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine
Rick Bayless: Rick and Lanie's Excellent Kitchen Adventures: Recipes and Stories
Dan Lepard: Baking With Passion: Exceptional Recipes for Real Breads, Cakes, and Pastries
Other Sponsors
Recent Posts
Recent Comments
- Jeremy on 3 Stage Levain
- Andrew Janjigian on 3 Stage Levain
- Mimi on 3 Stage Levain
- Jeremy on 3 Stage Levain
- MC on 3 Stage Levain
- Susan/Wild Yeast on 3 Stage Levain
- Jeremy on 6 degrees of seperation (Puerto Lopez)
- MC on 6 degrees of seperation (Puerto Lopez)
- Jeremy on 3 Stage Levain
- Shiao-Ping on 3 Stage Levain
Who's Been Talking
- Michel Suas
- Wolfgang Süpke
- Michael Laiskonis
- Mick Hartley
- Jeff Verasano
- Jean Michel Bergounoux
- Kathy McClean
- Dilara Erbay
- Vincent Talleu
- Mehmet Gürs
- David Aplin
- H. Alexander Talbot and Aki Kamazowa
- Saul Zabar
- Jean-Benoit Hugues
- Sandor Ellix Katz
- John Downes
- Juan Arache
- Dieter Schorner
- Maggie Glezer
- Anthony Bourdain
- Dan Leader
- Jim Lahey
- Jean-Robert de Cavel
- Brad Farmerie
- Michael London
- Craig Ponsford
- Josh Dechellis
- Steve Sullivan
- Eric Girerd
- Emily Buehler
- Peter Reinhart
- Joey Campanaro
- Graham Prichard
- David Lebovitz
- Noel Comess
- Michel Richard
- Jeffrey Hamelman
- Kerry Simon
- Amy Scherber
- Peter Gordon
- David Waltuck
- Rick Bayless
- Jacques Pepin
- Jean Michel Gamarielo
- Dan Lepard
Zenchef,
Thank you, your dishes garner lots of admiration and inspiration as well from my corner!
Cheers and visit often!
Posted by: Jeremy | January 30, 2010 at 10:25 PM
All i can say is that you know your bread damn well. Very impressive.
Posted by: zenchef | January 30, 2010 at 06:39 PM
Thanks MC, the last three slices are Gerards famous batard, delicious! The sandwich is the honey whole wheat from SFBI, I changed the yeasted pre-ferment to a 100% sourdough!
Posted by: Jeremy | January 27, 2010 at 02:02 PM
Perfect indeed! Looks delicious light and tasty... Congratulations!
Posted by: MC | January 27, 2010 at 01:01 PM