12 responses

  1. David, the Gross one
    March 26, 2011

    Strange you should ask about favorite cookbooks! In my case, the favorites are not exactly cookbooks but two books on how to cook and why. The author of both, Harold McGee, is a Caltech graduate chemist. He analytically studied the “hows and whys” of cooking so that all can understand what needs to be done during cooking. His first book is entitled “On Food and Cooking, The science and lore of the Kitchen” published by Scribner in its Revised Edition, 2004. His second is entitled “Keys to Good Cooking, A Guide to Making the Best of Foods and Recipes” published by The Penguin Press, 2010.
    With these two scientifically-based books backing you up, you will never mess up again.

    David, the Gross one

    P.S. Even Jacques Pepin uses his book!

  2. EA-The Spicy RD
    March 26, 2011

    I’ll have to borrow those books from you! Here’s another I just found on Amazon that you might like: It’s called “What Einstein Told His Cook:Kitchen Science Explained,” by Robert L. Wolke.

  3. Kristen (swanky dietitian)
    March 27, 2011

    This quiche looks amazing! I, like you, just love roasted asparagus. They are so delicious!
    Thanks for sharing this recipe. I am going to have to give it a try.

  4. Lauren Slayton
    March 28, 2011

    It so doesn’t feel like spring here, maybe this week. I adore asparagus. We’re doing a spring veg newsletter may have to link to this quiche. And I’m so not a pie crust maker. I like the whole foods option for this (so sneaky!).

    • The Spicy RD
      March 28, 2011

      Hopefully you’ll get some spring weather soon! Glad to hear I’m not the only non pie crust maker!

  5. thehealthyapron
    March 28, 2011

    OMG this recipe looks divine! I just bought aspargus yesterday too!

  6. Sylvie @ Gourmande in the Kitchen
    March 28, 2011

    I love Mollie Katzen! Her recipes are always so straightforward and focus on bringing out the flavors of the ingredients. I’m very happy that it’s asparagus season too, it’s a staple in my house during spring.

  7. rebecca
    March 29, 2011

    thanks for joining us on how Aussie trip :-) first class quiche

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