Every winter I take on a project with the intestacy of Bourdain scraping that last piece of marrow from a bone.
Two years ago, it was how to roast the perfect chicken and what to do with the lovely carcass. Last year was all about roasting, braising meats, mostly shank. This year it's Pasta!
What can you recommend? Books, Machines, Techniques. I have a kitchen aid mixer and have found several used parts on Ebay/craigslist. I'm all for buying good quality machine but that doesn't have to be new.
Thank you for your help!!!!