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Linda Civitello
Erewhon
Author, Cuisine and Culture: A History of Food and People; The Baking Powder Wars, 2015
Interests: Food, film, history.
Recent Activity
The Italian leavening is a phosphate baking powder, with the addition of stabilizers and vanillin. White Lily flour uses a phosphate baking powder. Rumford Baking Powder is phosphate, based, too, but American baking powders available to home cooks do not have stabilizers. My book on the history of baking powder, The Baking Powder Wars, will be out next year.
Toggle Commented Mar 17, 2014 on Why We Test Recipes at Ruth Reichl
Linda Civitello is now following The Typepad Team
Mar 17, 2014