Jim,
Thanks for joining us. I am looking forward to getting your book. For a variety of reasons I won't waste time with I have found myself further and futher away from the classical french roots of my love and training. It sounds like your book is the tonic I need to rediscover myself in that regard.
One of my favorite books of all time is Quentin Crewes "Great Chefs of France" if memory serves Georges Blanc was in there as well. I also have the Natural Cuisine of Georges Blanc. It always struck me (without actually being there) that the kitchens were immaculate and run with the highest degree of precision. Of course you expect that with the chefs, but what about the cooks. Do you find a difference between the cooks and their attitudes in those kitchens vs american kitchens?
Thanks for joining us. I am looking forward to getting your book. For a variety of reasons I won't waste time with I have found myself further and futher away from the classical french roots of my love and training. It sounds like your book is the tonic I need to rediscover myself in that regard.
One of my favorite books of all time is Quentin Crewes "Great Chefs of France" if memory serves Georges Blanc was in there as well. I also have the Natural Cuisine of Georges Blanc. It always struck me (without actually being there) that the kitchens were immaculate and run with the highest degree of precision. Of course you expect that with the chefs, but what about the cooks. Do you find a difference between the cooks and their attitudes in those kitchens vs american kitchens?
My latest musical venture!
http://myspace.com/nikandtheniceguys
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
http://myspace.com/nikandtheniceguys
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
