I think we love bacon because it has all the qualities of an amazing sensory experience. When we cook it, the sizzling sound is so appetizing, the aroma is maddening, the crunch of the texture is so gratifying and the taste delivers every time.
From Alexandra Guarnaschelli
My father always said, 'If you love what you do, you won't mind slogging through it for several hours a day.'
I woke up on May 15, 1991, the day of my Barnard graduation, and I said to myself, 'By the end of today you will decide what you want to do with the rest of your life.'
It's amazing the relationships you forge in a kitchen. When you cooperate in an environment that's hot. Where there's a lot of knives. You're trusting your well-being with someone you've never before met or known.
For me no good food is illuminated without acidity.
The hardest thing for me is restraint.
I bent my head over a stove in my early 20s and picked it up in my 30s.
I don't show just anyone how to crust a sea bass. That's sacred information.
If you want to have a relationship, at some point you have to let yourself get caught. That's what I did. I got caught.
Winter blues are cured every time with a potato gratin paired with a roast chicken.
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