Reading and Pondering: The Art of Flavor
“Do you know of any cookbooks that tell you how to create flavor?” I was flattered to be asked because the questioner was the California perfumer, Mandy Aftel. I’ve always…
Read moreAnd sausage for dessert
And here’s the local sweet sausage. When I read about it, I imagined something slightly sweet. No. This is candy-sweet and lemony, with a texture reminiscent of a gummy bear. …
Read moreSavory and Sweet Dishes
Here’s a question. In classic French cooking (and much Western cooking) savory and sweet dishes mirror one another. That is, you can have sweet or savory souffles and pastries of…
Read more