A suggestion that I read a while ago--I think in the Art of Braising--that has proved really helpful. Dry (sometimes labelled extra-dry) white vermouth doesn't oxidise like wine and will keep for m...

Thanks for the compliment! I'm blogging (and learning to take pictures) at www.lespetitpois.blogspot.com

In my last life, I spent a few months selling knives in a cookery store. What we were missing--and what I haven't seen before this--is a knife that combines the weight of the "classic" European bra...