Cookaholics Bulletin Board

A really good issue from Saveur this month. Exceptionally, the cover story (Sicily) is also the main story in the issue. 10 pages of text and recipe's from the crossroads of the Mediterranean.

Also:

• Wood-smoked coffee
• Maple syrup of Quebec
• Cooking with cassava root
• Feature on Ferran Adria
• Food of Haiti (yes, really!)

If you're not a subscriber, this might be an issue worth buying at the newsstand.

Looks liks a visit to B&N at lunch is in order (no indy bookstores close by I'm afraid).

Haven't received mine yet, so I now have magazine envy.

excellent!

One warning, though, the recipes contain the usual errors & omissions.

For example, the recipe for pao de quejo tells you to use tapioca starch instead of tapioca flour. This will not work, believe me, I know ...

What is the difference between tapioca starch and flour? Everything I've read says they are the same.

Darcie,

Tapioca starch is made by washing the starch out of the cassava, and then dehydrating. It's pure starch. Flour is made from dried, ground cassava root, so it contains fiber and other solid elements.

If you use starch to try to make pao de quejo, then you have no solids in your dough. You can add a LOT of tapioca starch to milk before you get a workable dough, like liters of it. Believe me, I know.