When I am looking to prepare something truly spectacular, there are a few cookbooks I turn to. Some of these books are not, I believe, meant to be cooked from in home kitchens. Foolishly, this doesn’t deter me. Attempting to cook like a professional is the point of these sorts of meals—bring on the overnight proofs, the twelve-hour braises. I draw the line at water circulators, but bring on your sausage stuffers and your pasta rollers.
Read on at Lucky Peach.