Milk Street

I have previously talked a lot of shit about Christopher Kimball as a food personality and presumed that the stodginess of ATK was mostly his doing.

But by god the man did some traveling and with the help of his hardworking and too-subtly billed team has published a cookbook full of mildly international dishes with a fuck ton of anchovies, fish sauce, and other umami bombs.

This cookbook is super-high utility for a pescatarian with a little bit (but not too much) evening cooking time on her hands. Would recommend. Everything I've cooked so far has been good.

Way to go, dude.