This week, Woody and I drove into New York for a most delightful book launch. A New Way to Dinner, by Amanda Hesser and Merrill Stubbs. The subtitle says it all: "A playbook of recipes and strategies for the week ahead." And we got to taste an array of recipes contained in the book. I almost passed up the chicken fingers because they are always so dry but, knowing Amanda and Merrill, I put my initial resistance aside and was richly rewarded by a crispy panko crust and deliciously juicy moist interior. When I met Merrill and her mother I learned the secret. This is the recipe her mother made on a regular basis when she was growing up and instead of the usual sawdust chicken breasts she employed the more flavorful and moist chicken thighs. I would buy this book just for this recipe alone and I can't wait to try many of the others. We were so happy to see our old friend Eunice Choi, whom we first met 7 years ago at KitchenAid's Epicurean Classic in Michigan when she was a recent graduate of Cornell University and was working as a prep assistant. We knew she would have a wonderful career in food and sure enough she went on to work at Food and Wine Magazine and now is on staff at Food52. And what a great surprise to discover that our terrific publicist, Allison Renzulli, who worked with us on The Baking Bible, is now at Ten Speed Press--the publisher of A New Way to Dinner. On a final note, I am so proud to have my best pie crust featured in the book as a Rhubarb Galette. Food52 A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead
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