culinaryme.blogspot.com

culinaryme

May 15, 2013. It's been three months of hard work - writing down recipes, grouping recipes by shared ingredients, grocery shopping, measuring, cooking, plating, photographing, editing, with repeated steps sometimes. And finally, after a text formatting nightmare with the ebook, I have finally completed my cookbook. It is available in hardcover. Has a preview of the book, so you can see what some of the pages look like. I know that for a cookbook, it's a little bit pricey, but that's because the books you...

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culinaryme | culinaryme.blogspot.com Reviews

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May 15, 2013. It's been three months of hard work - writing down recipes, grouping recipes by shared ingredients, grocery shopping, measuring, cooking, plating, photographing, editing, with repeated steps sometimes. And finally, after a text formatting nightmare with the ebook, I have finally completed my cookbook. It is available in hardcover. Has a preview of the book, so you can see what some of the pages look like. I know that for a cookbook, it's a little bit pricey, but that's because the books you...

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culinaryme | culinaryme.blogspot.com Reviews

https://culinaryme.blogspot.com

May 15, 2013. It's been three months of hard work - writing down recipes, grouping recipes by shared ingredients, grocery shopping, measuring, cooking, plating, photographing, editing, with repeated steps sometimes. And finally, after a text formatting nightmare with the ebook, I have finally completed my cookbook. It is available in hardcover. Has a preview of the book, so you can see what some of the pages look like. I know that for a cookbook, it's a little bit pricey, but that's because the books you...

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culinaryme.blogspot.com

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culinaryme: January 2013

http://culinaryme.blogspot.com/2013_01_01_archive.html

January 15, 2013. I've made macarons before, both at school and at internship. But making it at home was a whole other deal. Thanks to recipes and detailed explanations from this blog. I was finally able to make them successfully at home. Here are the key ingredients: almost-stiff peak meringue (mine was a little too stiff) and sifted almond meal powdered sugar. The sifted dry mixture was 140g of almond meal (Trader Joe's! 90g of powdered sugar. Then whisked 1/2 cup of heated cream into the chocolate mix...

2

culinaryme: March 2013

http://culinaryme.blogspot.com/2013_03_01_archive.html

March 6, 2013. So in the month that I didn't blog, I mentioned trying things out and not having them work out. Rice krispies was one of those things. Even though I'd never made them before I assumed I could, like other things, just make them. Well I was wrong. Apparently mastering the finer points of pastry does not exempt one from krispie fail. I was beginning to feel like I couldn't make anything when I decided to forgo the whole making-my-own-homemade-marshamallow part and just succumbing. And lo and ...

3

culinaryme: boba cake

http://culinaryme.blogspot.com/2013/04/boba-cake.html

April 21, 2013. My sister Jenny came up from Southern California for spring break. It was a drop-in visit, so I scrambled to make a cake since I wouldn't be seeing her for her birthday. Since she loves pearl milk tea (known as boba in SoCal), I decided to make her a cake that looked like the drink. First I started with Betty Crocker boxed yellow cake mix. Yes, it was given to me, and no, don't judge. These were stacked one on top of the other, from smallest to largest. The bottom round was anchored t...

4

culinaryme: June 2012

http://culinaryme.blogspot.com/2012_06_01_archive.html

June 22, 2012. Starting from yesterday there was the imminent sense that we were about to depart Oaxaca and needed to accomplish everything left on our list. First up was Chef taking us to the 20th of November Market for dinner. There's this line of grilled meat stands, all serving the same meats at the same prices, and you cruise on over to your stand of choice and tell them how much of whatever kind(s) of meat you want and they grill it to order. After that Cris and I went guayabera (traditional dress ...

5

culinaryme: February 2013

http://culinaryme.blogspot.com/2013_02_01_archive.html

February 27, 2013. Today I came home from class craving soup. No soup in the fridge. No soup in the freezer. No soup in cans. No cup of noodles even, it was at work. In situations like these I tend to pace about from pantry to fridge, fridge to pantry, in hope for some vain substitute. It rarely ever works. Cris had brought over some farro. Then I thought - why not turn it. I couldn't even wait to thaw out some turkey stock from the fridge. I took some water, spooned some chicken base. Posted by Jo Lin.

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culinaryme: a cookbook by Jo Lin: Cooking | Blurb Books

http://www.blurb.com/b/4311762-culinaryme-a-cookbook

Creation and Layout Tools. Sell and Distribute Overview. Creation and Layout Tools. 2006 - 2016 Blurb. Flexible, high-gloss laminated cover. Cover design is printed on the hardcover. Highlights from two years of culinary school at City College of San Francisco (and from the blog, http:/ culinaryme.blogspot.com. Ebook here: http:/ store.blurb.com/ebooks/388550-culinaryme-a-cookbook. Http:/ culinaryme.blogspot.com. Standard Landscape, 10 8 in, 25 20 cm. May 15, 2013. Or create an account. To post a comment.

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culinaryme.blogspot.com

culinaryme

May 15, 2013. It's been three months of hard work - writing down recipes, grouping recipes by shared ingredients, grocery shopping, measuring, cooking, plating, photographing, editing, with repeated steps sometimes. And finally, after a text formatting nightmare with the ebook, I have finally completed my cookbook. It is available in hardcover. Has a preview of the book, so you can see what some of the pages look like. I know that for a cookbook, it's a little bit pricey, but that's because the books you...

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