m. c. de marco: The New Kitchen Cookbook

About The New Kitchen Cookbook

duck with pots of soup and wild rice in background

My recipes were living in SpringPad when I discovered Penflip. I thought they needed a bit more organization than SpringPad was giving them (and I wanted my recipe descriptions back that SpringPad had dropped for no reason), so I decided to turn them into a real Penflip book.

Penflip was a pretty but buggy front-end to Git and Pandoc whose inconveniences began to outweigh its benefits for me, especially once I integrated the recipes into my website. So I moved the cookbook again, to GitHub, where you can see the latest recipes and corrections, if you are technically inclined.

Region

If I had to describe the cookbook, I’d call it Mediterranean-American. Most of the soups are Portuguese; most of the cookies are Italian. (It’s not a cookie without anise.) The Pasta chapter is mostly Italian as well, but there are also a few North African recipes and some American standards. The bread is mostly no-knead.