A required component of my culinary education was a class titled Flavors of the World. The Chef-Instructor was of the mad scientist variety, seemingly unflappable and unamusable. The class had a reputation among students for being difficult and boring – it was one of the few non-production classes in the program. I was excited to [...]
Read More»In her hefty (and beautiful) tome, A New Way to Cook, Sally Schneider hits upon my very favorite culinary principle: flexibility. This book is comprehensive, and I hope that it will be the new Joy: a book handed to sons and daughters as they leave for college, wrapped up for newlyweds, pored over like some sacred [...]
Read More»I- I- I broke the carafe of my coffeemaker (a.k.a. “Mom”). I w-w-was washing it – gently! lovingly! – in the sink and I smushed it. I smushed it against the sink. Soap, soap, scrub, wipe- crack! CRACK?! Tomorrow morning. How will I wake up to just-brewed Timor from Acme tomorrow morning? Tomorrow morning I [...]
Read More»
Recent Comments