The subtitle of the stunning new cookbook French Boulangerie, from Ferrandi Paris, the French equivalent of the Culinary Institute of America, should be Fermentation. All but a couple of the recipes in the book involve the process.
Pacific sablefish, also called black cod, is all pleasure with very little risk. The flesh is so richly endowed with fat that it will remain moist and succulent even if you have to take an urgent call while it's cooking.
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