Bryan

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This goes against every modern chef's first instincts, conventional wisdom, and all our training. The natural urge, of course, is to always seek color contrast, that presentation be bold and eye-catching, that chefs at the very least "tweak" all that passes through their kitchens, no matter how classic the dish, essentially making it, with the addition or subtraction of the odd ingredient, somehow their own.
The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
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