What I Learned From Cooking With a Michelin Star Chef
three fundamental principles: maximize flavor, manipulate texture, and season confidently.
Susan Volland • Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors: The Home Cook’s Guide to New Techniques for Fresh Flavors
My grandma was teaching me the most important lesson of cooking, but also of living: anything you really get into relationship with will reveal its secrets to you. All you have to do is stand in the kitchen with an open mind and heart, recognizing the honor of cooking food for your family. The recipe will come.