Collection edited by David Peck

The Wood-Oven Cook in the Mediterranean Garden

Baking in a brick and adobe wood-fired oven

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    A Saint Valentine’s Day Recipe with Sicilian Blood Oranges: Pork in a Blood Orange Marinade 

    The Wood-Oven Cook in the Mediterranean Garden 
    David Peck4 min read

      Deconstructing Osso Buco

      It’s an Adventure Imaging Ossibuchi alla Milanese
      David Peck5 min read

        The Aroma of Al Andalus: A Recipe Written by Christians, Jews, and Muslims

        The Wood-Oven Cook in the Mediterranean Garden
        David Peck4 min read

          Ox Tail Stew — an American Ex-Pat’s Homage to San Isidro: Rabo de Toro al Horno de Leña 

          The Wood-Oven Cook in the Mediterranean Garden 
          David Peck5 min read

            El Bulli is Dead: Long Live El Bulli

            The Medium and the Message
            David Peck3 min read

              In His Mother’s Kitchen: A Childhood in Sicily

              The Wood-Oven Cook in the Mediterranean Garden
              David Peck5 min read

                Remembrance of Geese Past: An Ex-Pat Thanksgiving Goose Story

                The Wood-Oven Cook in the Mediterranean Garden
                David Peck4 min read

                  Memories of Fire, Brick, and Adobe

                  The Wood-Oven Cook in the Mediterranean Garden 
                  David Peck5 min read

                    The Color and Shape of Grammar

                    A novel experiement
                    David Peck60 min read

                      How to Eat Roast Spring Suckling Lamb — With the Table Manners of Orson Welles

                      “I gave him an evasive answer. I told him, ‘Go fuck yourself.’ — Orson Welles quoting Carl Laemmle 
                      David Peck4 min read

                        The Chronotopics

                        …a novel of technology, innovation, and love in 1980's San Francisco; and the beginning again after it all crashes down. 
                        David Peck113 min read

                          Socca—from Algiers to the Côte d’Azur: The Other Mediterranean Flat Bread

                          The Wood-Oven Cook in the Mediterranean Garden 
                          David Peck4 min read

                            The Raw and the Cooked: Rolled Timbuktu Couscous

                            The Wood-Oven Cook in the Mediterranean Garden 
                            David Peck5 min read

                              Flavors of the Free and Noble i-Mazigh-en of Morocco—on a Sunny Winter’s Day in Spain

                              The Wood-Oven Cook in the Mediterranean Garden
                              David Peck3 min read

                                Waiting for Ottolenghi

                                The wood-oven cook in the Mediterranean Garden 
                                David Peck3 min read

                                  Searching the Ancient Libraries of Tombouctou for Morisco Recipes from Al Andalus

                                  The Wood-Oven Cook in the Mediterranean Garden 
                                  David Peck4 min read

                                    Green Eggs and Ham: A Riposte to Sunday of the Resurrection with Bärlauchpesto Pastry

                                    The Wood-Oven Cook in the Mediterranean Garden 
                                    David Peck4 min read
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