Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
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Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
there's a big crock of softened butter on almost every cook's station, and it's getting a heavy workout. Margarine? That's not food.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
I have a great fondness for boudin noir, which I think of as one of the aristocrats of the sausage family—a blood sausage made with pork, usually served on a warm bed of thinly sliced cooked apples. Smooth and rich and dark, it is a dish to be eaten in front of the fire on a day when there is frost on the ground and an icy wind butting against the
... See morePeter Mayle • French Lessons: Adventures with Knife, Fork, and Corkscrew (Vintage Departures)
dried pasta was blanched in small, undercooked
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
Nicholas Kurti, a physicist and food lover at the University of Oxford, who lamented in 1969: “I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus, we do not know what goes on inside our soufflés.”