tag:blogger.com,1999:blog-5687372.post114033582499672592..comments2024-03-18T23:06:30.250-07:00Comments on Anna's Cool Finds: Anna Haighthttp://www.blogger.com/profile/01322505190424736466noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5687372.post-31714748517710824392007-12-26T23:31:00.000-08:002007-12-26T23:31:00.000-08:00Hi Curtis, No problem. This post was pretty earl...Hi Curtis, No problem. This post was pretty early in the history of my blog, and the chef may have been pretty casual in his message about the recipe, although I did say I would be publishing it on my blog. I do try to be sure and credit where things come from so this one really took me sideways. But I think via these comments now attached any future person reading it will know the origins. You make my mouth water with that description!Anna Haighthttps://www.blogger.com/profile/01322505190424736466noreply@blogger.comtag:blogger.com,1999:blog-5687372.post-13461622682675468442007-12-26T22:16:00.000-08:002007-12-26T22:16:00.000-08:00Thank you, Anna. I didn't mean to cause great angs...Thank you, Anna. I didn't mean to cause great angst.<BR/><BR/>FYI, the recipe is truly verbatim, word-for-word from Molly Stevens' book, and I just verified that she does not credit anyone else for the recipe. While it is quite possible that she acquired it (with or without permission) from your chef friend, I would doubt it, as she is very conscientious throughout the book about not only crediting for recipes (example: "...this recipe comes from a good friend, Randall Price..."), but even giving credit to others for individual cooking techniques. For example:<BR/><BR/>"The technique of including the chicken liver in the braise and then mashing it up to add to the finished sauce comes from Paula Wolfert's venerable cookbook 'Couscous and Other Good Food from Morocco.'"<BR/><BR/>Do buy the book, for its own sake. Even good old chicken becomes a savory moist delight with green olives and preserved lemons, or when stuffed with pears and rosemary.<BR/><BR/>All the best to you and yours.Rainier Wolfcastlehttps://www.blogger.com/profile/10376786718750267825noreply@blogger.comtag:blogger.com,1999:blog-5687372.post-58314221635626758952007-12-26T18:01:00.000-08:002007-12-26T18:01:00.000-08:00I did give credit to who I believed was the recipe...I did give credit to who I believed was the recipe's author. I was given this recipe from the chef featured in the post, and after receiving your comment, I went back through nearly two years of correspondence to be sure that I didn't make a mistake. He sent it to me as 'his' recipe, with no mention of any other source. I've never heard of the cookbook you mention. I have no reason to doubt what you say about the origin since you have the cookbook, and given how good this dish was (I can still remember it after nearly 2 years) that is reason enough to buy the cookbook. Hope your New Year's Eve dinner turns out wonderful!Anna Haighthttps://www.blogger.com/profile/01322505190424736466noreply@blogger.comtag:blogger.com,1999:blog-5687372.post-76754655107047097542007-12-26T13:14:00.000-08:002007-12-26T13:14:00.000-08:00If you're going to gank a recipe, at least give cr...If you're going to gank a recipe, at least give credit for it. This is copied verbatim from the best cookbook ever: "All About Braising" by Molly Stevens. I am giving copies to 3 friends/relatives for Christmas; the book is that good. Go out and buy a copy as penance; you won't be sorry.<BR/><BR/>I found this post because I want to make this for my wife for New Year's Eve dinner. Now if I could only find Moulard duck legs somewhere near San Jose...Rainier Wolfcastlehttps://www.blogger.com/profile/10376786718750267825noreply@blogger.com