I'm not teaching anything now but may in the future. If someone were able to gather enough people together, I could teach sauce making in my home, but it's not something I've done as yet.
No, it is I who comes up with the book ideas. I did hear an editor once say there was a need for a good fish book and that sort of inspired me. Usually the publisher and I are on the same page in that we both want books that will sell.
I suppose it takes some imagination and an ability to see what's missing. I've tried to circumvent the problem somewhat by making my books definitive but as you say, in an area such as bread baking, there are already definitive books out...
It seems that more and more chefs are applying classic sauce making techniques to "ethnic" cuisines such as Moroccan, Indian, Japanese etc. As concerns regional sauces, there are certainly plenty of them in Europe but here, we...
Thank you for your acknowledgment of my work. I hope you'll get a chance to look at "Cooking" although it sounds like you might be beyond it. I have a baking book coming out this fall and a meat book next year. I wish you the...
There is definitely an argument to be made that vinaigrette should be included in the mother sauces. In fact, vinaigrette-like sauces were common in the Middle Ages for every manner of fish, fowl or flour-footed animal. That being said,...
Hi,
Most sauces can be made safely ahead as long as they're kept at the right temperature. (I have friends who swear by a thermos for hollandaise and beurre blanc.) The only tricky ones are the brown sauces when they've been mounted with...
Hi Christina,
Think long and hard before making a career change into food. There are many people out there in all domains and competition is stiff. I don't mean to discourage you, but if you start out trying to get restaurant experience,...
In a French kitchen, everyone does what's expected of them without complaining. In a 3-star kind of kitchen, the kitchen runs in a state of complete calm even during the "rush". This style of running a kitchen is finally...
Hi Jeremy,
Yes, I have help testing recipes. I develop them myself. A book (at least one of the big ones) takes about 2 years. The little books I did in as little as 3 months.
jim
