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back. Learning about food—learning to eat—is a series of edible adventures and surprises. For instance, just when you think you have mastered the potato, that such a basic ingredient could have nothing new to offer, you discover aligot, a velvety blend of mashed potatoes, garlic, and Cantal cheese. Or you are introduced to the unlikely but triumpha
... See morePeter Mayle • French Lessons: Adventures with Knife, Fork, and Corkscrew (Vintage Departures)
Sally Darr, Formidable Chef of ’80s-Era French Bistro, Dies at 100
nytimes.com
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
Unreasonable Hospitality - Will Guidara
In Savannah, she recommended that members of the writing workshop eat at the Grey Market, where she worked part-time. It is a New York bodega-inspired offshoot of the Grey, Mashama Bailey’s fine-dining Savannah restaurant. Bailey, a Black woman who moved between Georgia and New York throughout her childhood, learned to cook first from the women in
... See moreImani Perry • South to America: A Journey Below the Mason-Dixon to Understand the Soul of a Nation
The Cigale Récamier, a five-minute stroll from the hotel, was one of Sam’s favorite stops in Paris. Hidden away at the end of a cul-de-sac off the Rue de Sèvres, it had all the qualities he liked in a restaurant. It was simple, unpretentious, and highly professional. The waiters had been there forever; they knew their métier to a fault and the wine
... See morePeter Mayle • The Vintage Caper (Sam Levitt Capers Book 1)
