Bistro Cooking

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 Liederman (New York restaurateur)
A Chef’s Tools

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 Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and...
Homemade Ravioli

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 you cook. And it’s gotta be gourmet and it better look good.” ― The Creators of Top Chef  
Condiments Rule

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, the wisdom of cookbook writers.” ― Laurie Colwin