Advertisement

For the record

November 18, 2009

Cookbook review: A Nov. 4 article about two cookbooks, including "Ad Hoc at Home: Family-Style Recipes" by Thomas Keller, said that in a recipe for prime rib, Keller first roasts the prime rib at 275 degrees, then browns the surface with a blowtorch. In fact, he first browns the surface, then roasts the prime rib.

Advertisement
Los Angeles Times Articles
|
|
|