Bistro Cooking
“Bistro cooking is good, traditional food, earnestly made and honestly displayed. It is earthy, provincial, or bourgeois; as befits that kind of food, it is served in ample portions.” David...
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Taking Great Care
“Cooking should be a carefully balanced reflection of all the good things of the earth.” Jean & Pierre...
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A Chef’s Tools
“In normal life, “simplicity” is synonymous with “easy to do,” but when a chef uses the word, it means “takes a lifetime to learn.” ― Bill Buford, Heat: An...
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Homemade Ravioli
“I thought we were going to take a 20-mule team out to the Grand Canyon and get a Bunsen burner and a bow and arrow, and whatever you can catch...
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Use a Big Pot
“Always start out with a larger pot than what you think you need.” ― Julia...
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Condiments Rule
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present,...
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Tools of the Trade
“Vegetarians, and their Hezbollah-like splinter faction, the vegans … are the enemy of everything good and decent in the human spirit.” ― Anthony Bourdain, Kitchen...
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Chef Steve Plating
“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” ― Julia...
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