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Dana Hay’s Followers (2)
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Dana Hay
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May 2012
Crusty Sourdough Rye Bread
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Sourdough Rye Bread
It’s hard to find decent bread these days. Especially the kind I remember from my trips to Germany as a child. Thick-crusted, dense crumb, sourdough rye. The kind of bread that crunches when you bite through the edge. With a dense, moist crumb that tastes amazing with just a schmear of butter. Or soft cheese. Or pate. Or…well, you get the idea.
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SPOON: Soup, Stew & Chowder Recipes (Spring)
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2012
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2 editions
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SPOON: Soup, Stew & Chowder Recipes (Summer) (Cooking in Season #2)
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published
2012
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SPOON: Soup, Stew & Chowder Recipes (Autumn)
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published
2012
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Hi Dana,Just saw your friend request and was so happy to see your book on Kindle! I can't wait to make the African Peanut Stew since I can't buy it in Singapore from your Sunshine Coast farmers' market stops -- it's absolutely delicious and the fact that I remember it so well from 2 years ago vouches for that! Good luck with the new book and I'm looking forward to trying some of your other recipes here in Singapore.
Lynda
There are currently 2 cookbooks out. there will be a winter cookbook out hopefully in the next 6 weeks which will have the peanut stew recipe in it. Niceto hear from you!