Celebrating the release of nerdswithknives cookbook the only way we know how—with food!
On August 6, Emily and Matt's bookwas published, and all of us here at Serious Eats are immensely excited about it.
The book focuses on how different kinds of alcohol can enhance and add layers of flavors to any given dish, whether it's the port they add to a rosemary- and thyme-spiked pan sauce for loin lamb chops, or the sake they use to offset the slight bitterness of Swiss chard.
In short, we can't recommend the book enough; if you like Serious Eats, if you've got yourself a copy of
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