This book is near and dear to my heart. When I was training, after cooking all day—or all night-I'd come home, crack it open, and read it cover to cover. It helped me understand the why behind the cooking, not just the how.
Norman, I’m sure you had a similar experience during your early days in kitchens. You’d ask a chef why something was done a certain way—or why something went wrong—and more often than not, the answer was vague at best. One of my favorites? “Because it’s bitter.” 🤣 Not all chefs, of course—but enough to leave you hungry for real answers. Every cook /chef should have this in their library.
This book has a sequel, The Curious Cook, which it needs to co-exist with.
Agreed! We met in Spain at a conference. So down to earth. We went clothes shopping so he could get a warmer coat. Chilly in Madrid that week.
This book is near and dear to my heart. When I was training, after cooking all day—or all night-I'd come home, crack it open, and read it cover to cover. It helped me understand the why behind the cooking, not just the how.
Norman, I’m sure you had a similar experience during your early days in kitchens. You’d ask a chef why something was done a certain way—or why something went wrong—and more often than not, the answer was vague at best. One of my favorites? “Because it’s bitter.” 🤣 Not all chefs, of course—but enough to leave you hungry for real answers. Every cook /chef should have this in their library.
Totally agree Terrance! Glad to have your expertise on Substack!
Likewise, Norman- I enjoy all your posts. (On other channels as well)
I actually mentioned this very book in my last post- check it out.
This book has a sequel, The Curious Cook, which it needs to co-exist with.