The Recovering Line Cook

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Notebooks of a Line Cook

The Prep Day
Menu change, another favourite book, and the importance of time
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Wil Reidie
16
A Line Cook's Rant About This One Sous Chef from a Decade Ago...
On prep kitchens, cerulean sweaters, and the new popcorn McFlurry
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Wil Reidie
13
My new daily bread and an old favourite book
Rice and porridge
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Wil Reidie
29
Nothing tastes as good...
On guilt and perfect doughnuts
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Wil Reidie
19
A recipe for pork, girolles, and burnt apricots
Something unseasonally seasonal
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Wil Reidie
22
A Line Cook's 65th Newsletter Spectacular
And a return to pineapple weed
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Wil Reidie
4
A Line Cook's Guide to... Cooking Steak
And a fresh condiment to eat along with it
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Wil Reidie
31
A Line Cook's Guide to Purée and Existentialism
Featuring a carrot purée that'll knock ya socks off
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Wil Reidie
40
Runeberg Torte (Boozy Almond and Cookie Cakes)
So good you'll want to write a sonnet about it
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Wil Reidie
23
How to Cook Karjalanpaisti (Karelian Hot Pot)
Finland's national dish
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Wil Reidie
37
How to use a poolish to make great bread
A recipe and guide to use a poolish pre-ferment to create light and airy bread.
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Wil Reidie
31
The Christmas Notebook: Part 2
Leftovers Pie, a Finnish box, and many (many) desserts
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Wil Reidie
10
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