Sourcing

The nice part about this book is that it doesn't require many specialized ingredients or equipment to complete the recipes. There are a few items that I need to get from mail order sources (apple pectin and piment d'Espelette, specifically) and there are a couple items that I would like to get because I want to try Keller's suggested brands over the ones I currently use (like this polenta). Assuming the ingredients get here next week, I should be ready to get cooking. I will post about my mail order sources and experiences once the orders arrive. I am using some of Keller's suggestions and I am going rogue on others.

In other news, I will be attending the New Amsterdam Market in NYC on Sunday October 25. The market has a number of interesting vendors whose selections I am interested in surveying (Fleisher's, The Meat Hook, Hudson Valley Duck, Stone Barns Center, The Piggery to name a few). They also have a several cheesemongers (Saxelby, Jasper Hill) who might have some of the selections I am looking to procure. I'll do a blog entry on Sunday evening if I have a worthwhile bounty. I'll also Twitter from the event for those of you that swing that way.

Lastly, the book continues to get good reviews (see here). People really seem to connect with the less formal Keller.