music-city-missy
Well-known member
Not only will you find it handy but it's definitely a must for any young or aspiring cook/chef.
I've started practicing some of the things I learned such as salting early and not adding aromats to stock until 1hr from the end of cooking and I can say that those tips alone were worth it. I've always made stocks and especially turkey stock and it's good but I have to say that this batch is superb.
It's just those little tips that you can learn. And the main part of the book is just 8 little essays that are quick reading. It's a great book full of the terms you ear with great explainations of them.
We were also fortunate enough to have him stop by school and talk to and with the students when he came to do a class at Viking. I really appreciated all the things he had to say. I felt like he was preaching all the same things I have been saying and it felt good to hear him say those same things and be so farnk and honest about what he thinks of our commercial food production - which is that it's C*** and he said that many times.
While I like his other books 'Elements of Cooking' and 'Charcuterie' belong in everyone's library in my opinion.
I've started practicing some of the things I learned such as salting early and not adding aromats to stock until 1hr from the end of cooking and I can say that those tips alone were worth it. I've always made stocks and especially turkey stock and it's good but I have to say that this batch is superb.
It's just those little tips that you can learn. And the main part of the book is just 8 little essays that are quick reading. It's a great book full of the terms you ear with great explainations of them.
We were also fortunate enough to have him stop by school and talk to and with the students when he came to do a class at Viking. I really appreciated all the things he had to say. I felt like he was preaching all the same things I have been saying and it felt good to hear him say those same things and be so farnk and honest about what he thinks of our commercial food production - which is that it's C*** and he said that many times.
While I like his other books 'Elements of Cooking' and 'Charcuterie' belong in everyone's library in my opinion.