I put together a montage of recipes and wisdom that I have amassed over the years in a book called “So You Think You Can Cook…For Newbies and Anyone Else.” It is condensed in a forum that I know will prove useful to you. There are lots of truisms and solid advice for the beginner and gentle reminders for the more advanced accomplished home cook on what could happen if food is mishandled and if utensils and equipment are disrespected. Emeril Lagasse was very influential in my early days of cooking. He often said that cooking wasn’t rocket science. I did meet him in New York where I attended the Fancy Food Show as an attendee. When I stopped by his booth I introduced myself as a big fan of his. He took a moment to ask me how many beers it took to make a roux. I told him it normally should take two beers but that I would typically drink them quickly to get a third one down. Not only did it make him laugh, but it gave him confirmation that his tongue in cheek methodology of teaching worked. It is all about putting your heart and soul into your cooking because in the end, it is the love they feel when they sit down to eat what you make. Look for it to be available shortly on my websites and Amazon
Posted on: Thu, 27 Jun 2013 21:50:14 +0000
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