Some awesome salads had at Les Cocottes - an example of modern French dining. Same seriousness about food, more casual setting. Great vibe. Also loved their flat/fizzy water tap.
For us, the one common thread is that everything is getting better. Better does taste better. TS
Every cookbook teaches you how to make the recipes in the book. To me, what makes Jacques Pepin the undisputed king- is that his cookbooks teach you how to make any recipe in any book. He is the Godfather of Technique-and this year he has released the compendium of his life’s work. 40 bucks may be more than you were thinking of dropping but its cheaper than going to Culinary School. :) T
My least favorite kitchen prep just got a lot faster/more fun. How to peel a head of garlic in less than 10 seconds: smash and shake.
Colin and I had an enlightening meal at Ned Ludd in Portland, Oregon. Everything is cooked in their woodburning oven. Technique in its most elemental form.
“The Layover” is not as epic as “No Reservations”-but its still Bourdain-and that means its well written and beautifully shot and informative…and beyond that tonight he’s going to Rome. What could be better on a monday night than to go to Rome with A Bourdain? uh…maybe ordering from Chop’t before the show starts? That’s my plan.
If you rock your own at home.
