Study, Study, Study (file under Great Weekend to Study)

As I am writing this flurry of posts I am struck by all the books that I read this weekend. Each of which inspired me in a different and important way. I finished “A Return to Cooking” which I have to tell you is a brilliant book whether you are in the industry or not. It touches you on multiple levels and shows what true creativity can come together to produce.

I also cruised through a book called “Culinary Artistry” by Andrew Dorenburg and Karen Page. This book was absolutely amazing and oh the quotes that I pulled from it.

One of my favorites is from Alice Waters; “Being a good cook has to do with having a point of view.” How true is that? I know what my point of view is. I just have yet to figure out how to bring it to fruition.

Culinary Artistry was my starting point for my ideal food pairings and really aided me in so many ways. I do think that anyone who is serious about the culinary world should read this book. It touches on ingredients, techniques, menu development and so much more.

One feature of the book that I really enjoyed was that the writers asked a lot of big name Chefs a question about a Desert Island. Basically the question was; “If you could bring only 10 ingredients with you to a Desert Island what would they be?” Then as a follow up they asked; “And if you were limited to 3 cooking methods what would they be.”

As it stands here is my answer;

1. Garlic
2. Onions
3. Truffle
4. Rabbits (One Male and One Female)
5. Chicken and a Hen
6. Cows
7. Goats
8. Herbs to plant
9. Olive Oil
10. Grapes

1. Grilling
2. Sautéing
3. Braising

I am quite certain that answer will change as time goes on. But as it stands that would be my answer. By the way, for the proteins I chose those ones because they can mate. It would keep me in food forever and as for the grapes… Where does wine come from?

I also read a thoroughly disappointing book and I can’t quite say why. Perhaps because it seemed so obvious to me. It was called; “Working the Plate” and was written by Christopher Styler. Ironic name huh? At any rate I am guessing that due to my experiences at Reservation this book was not really all that helpful.

I read two books on Sauces which I will bring up in another post. One extremely informative and the other written for what I can only call Novices. Which is funny, because I still consider myself a “Veteran Novice.”

I also read “Indulge” by Claire Clark. The next post has to do with that.

So as you can see, I am using as much of time as possible to advance where I want to be. I’m excited to learn new things. If I can’t learn something everyday than I have wasted my day. Do you feel the same?

Anyway, next post is on its way.

Anton Chekhov once wrote; “Knowledge is of no value unless you put it into practice.”

Are you dreaming big and inspired?

A la prochaine

SDM