By Kim Haasarud, Alexandra Grablewski

A James Beard commemorated mixologist offers this new addition to the one zero one Cocktails sequence, supplying over a hundred recipes for blender beverages emphasizing clean end result and herbs that placed a brand new twist on vintage recipes.

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In his protoencyclopedia Dictionnaire historique et critique (Historical and Critical Dictionary), published in 1695, French philosopher Pierre Bayle explained that “there have been three Apicii in Rome famous for their gluttony.  . ” This Apicius, according to Bayle, “kept as it were, a school of gluttony in Rome” and poisoned himself when he learned that his remaining fortune was not enough to allow him to continue eating the kinds of lavish meals to which he had become accustomed. ” The name Apicius became a synonym for gourmet, and for that reason was attached to a collection of Roman recipes that was probably compiled around ad 400, roughly three hundred years after the time of the third actual Apicius.

Let the bowl come to room temperature, then stir the egg yolks and butter into the milk-cheese mixture. Bring a medium pot of water to a simmer over medium heat. Reduce the heat to low and rest the bowl over, not touching, the water in the pot. Cook, stirring constantly, until the cheese has completely melted and the mixture is smooth, 15 to 20 minutes. Season the sandwiches with salt, then halve each sandwich lengthwise or on the diagonal. Serve warm or at room temperature. Divide the mixture between 4 warmed shallow bowls or deep plates.

Fry them, turning once if necessary to cook evenly, until golden brown and cooked through, 3 to 4 minutes. As they are done, drain on paper towels. FRIED FROGS’ LEGS n serves 6 Arrange the frogs’ legs on a platter, squeeze the lemon quarters over them, and salt them generously. I had always thought of frogs’ legs as being French (there is even a pejorative for Frenchmen based on their supposed predilection for this delight), so was surprised to find them on the menu one day in a little roadside trattoria outside Pavia, south of Milan.

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