I thought these two recent links from Laughing Squid went together well.
How to properly cut and serve different cheeses – Laughing Squid Anne Saxelby, the resident turophile of Saxelby Cheesemongers in New York City, gave an informative Epicurious lesson on how to properly “cut the cheese”. All jokes aside, Saxelby, who has a long history working with artisanal cheese, offers helpful tips on not only cutting but appreciating and serving different varietals from all over the world.
How to make just about every shape of bread – Laughing Squid Peter Endriss, the head baker at Runner & Stone in Gowanus, Brooklyn partnered with Epicurious to offer a rather comprehensive tutorial in shaping a variety of different bread. Included in this list are simple loaves of bread and rolls along with such tasty treats as brioche à tête, pretzels, bagels, English muffins, challah, chapeau, and even a pizza crust.
Ingredients. — Thin cold toast, thin slices of bread-and-butter, pepper and salt to taste. Mode. — Place a very thin piece of cold toast between 2 slices of thin bread-and-butter in the form of a sandwich, adding a seasoning of pepper and salt. This sandwich may be varied by adding a little pulled meat, or very fine slices of cold meat, to the toast, and in any of these forms will be found very tempting to the appetite of an invalid.
Maria Popova at Brain Pickings has found an excellent cookery book, Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art by Caitlin Freeman (amazon.com, amazon.co.uk). Particularly taken by the Rothko dessert.