or Connect
New Posts  All Forums:

Posts by Despareaux

Plus one here on several suggestions: (OBTW, this is my very first post here)   When considering going to culinary school and as a veteran vegetarian of over 30 years I thought I'd just get the textbooks typically used in Culinary Schools, spend gobs of money on professional kitchen tools instead, I'm glad I did.   On Cooking, can't be without this one.  Though it's not a vegetarian book the things you really need to cook like a pro are all in here as well as all...
You may want to check out the de Buyer line of Mineral pans.  They're everything you'll ever need.  They are reasonably priced and virtually non-stick once you season them per their directions.  I like them better than my stainless for cooking, hands down. 
New Posts  All Forums: