This Week in Food & Drink: Artisan Bread, La Taberna Tapas, Key Ingredient Red Bean Paste, the Opening of Ing, and 14 More New Restaurants

Anne Ford profiles Ehsan Ganji, an Iranian immigrant who found his calling as an artisanal bread baker, putting in stints at big-name bread places such as New York's Sullivan Street Bakery, whose owner, Jim Lahey, is best known for the no-knead bread popularized by New York Times food columnist Mark Bittman. The original recipe calls for a fermentation time of 12 to 18 hours, making it far too time-consuming for most commercial bakeries (though Sullivan Street produces it).…

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Source: http://www.chicagoreader.com/TheBlog/archives/2011/03/03/this-week-in-food-and-drink-artisan-bread-la-taberna-tapas-key-ingridient-red-bean-paste-the-opening-of-ing-and-14-more-new-restaurants

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