It started as a hobby. It became a cookbook. Then another cookbook.
Now it‘s a way to share my adventures as an amateur cook.
What do you get when the Creative Director of a design studio channels his love of food and cooking into his very own cookbook?
You get a gorgeously designed and photographed book chock full of great recipes, easy-to-follow instructions and suggestions for exploring new techniques, vendors and tools.
This website is an extension of the book. You’ll find my latest experiments in using new tools and techniques and more great finds and, of course, recipes that are delicious by design.
Download a PDF of the original book by simply clicking on the image of the book to the left. Enjoy!
With 375 recipes from 125 restaurants, Taste of the Decade was three decades in the making.
With 370 recipes from 150 Washington, D.C. restaurants, it presents dishes served at Taste of the Nation events between 1991 and 2000. The recipes are written for you to make at home, and are just as delicious today as they were three decades ago! Just click on the image of the book and download a free copy!
The most important thing I have learned about cooking came from a carpentry class. It’s an old adage: “Measure Twice, Cut Once.” Here‘s how the adage applies: In my sixth grade class, the teacher gave a pop quiz. The first thing written was, “Read the whole thing through before you
I learned almost everything about cooking from doing the opposite of what my mother did. She never followed recipes and stuck to the same dozen recipes she learned from her mother and aunt most of her life. She never measured anything. Watching her make a noodle kugel or a soup
AURAS Design is celebrating its 40th anniversary. It’s the perfect occasion to realize a project that has been in the back of my mind for at least half that time. Taste of the Decade is a compendium of recipes from the Washington, D.C. area’s best restaurants—or at least they were
Chopped liver is the classic European Jewish appetizer, often served with challah or lettuce and tomato. It shares a lot with French pâté, but probably wouldn’t be caught dead in a bistro, preferring to reside in a deli in Queens.
Duck breast combines the richness of the ruby meat with the crunch of crispy fried skin. The cherry sauce is perfect for highlighting both the distinctive skin and flesh combination of the duck.
Mushrooms are also a good source of umami—often called the fifth taste—and searing accentuates the effect. Combined with other umami-rich ingredients, this sauté is good enough to eat without the meat.
DELICIOUS BY DESIGN
8435 Georgia Avenue
Silver Spring, MD 20910
301.587.4300
DELICIOUS BY DESIGN began as a cookbook to celebrate Rob Sugar’s love of both cooking and design for the 30th anniversary of AURAS Design. The website is an extension of the cookbook and a home for new recipes, ideas and tools that further the art and design of great home cooking,
Please let us know if there are any problems on the site or improvements or additional features you would like us to add.