Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are...
Let one open any book of history, from Herodotus to our own days, and he will see that, without even excepting conspiracies, not a single great event has occurred which has not been conceived, prepared, and carried out at a feast.Jean Anthelme Brillat-Savarin, The Physiology of Taste, 1825...
At long last, I have been the inspiration for a restaurant menu item -- and in exactly the way that suits my personality.I was spending some time in the kitchen with my friends at Park Place Restaurant in Goshen, NY, and in a moment of purely sick humor, I suggested...
My kitchen is enveloped in the scent of cardamom as I test the recipes for next month's issue of Gastronomic Meditations. In fact, I'm not sure they make a Ziploc bag strong enough to contain its powerful aroma.This will not be a problem until it starts to give off the...
Every time I think Kelly Cline has outdone herself, she sends along another photo that sets me to swooning. The woman is killing me. :)She and I have such a wonderfully symbiotic sense of aesthetics -- it's as if she can read my mind when we discuss shots for upcoming...
Heh. Eat this, MJ. We have now surpassed that dastardly 'food site' with our sumptuous culinary creations. Muahahahahaha!!!...