Chefs divide among cooks and bakers; almost no one does both well. Cooks know how to find ingredients at their best, how to prepare them to bring out all their qualities and how to mix them so that they're balanced and complementary. Bakers use the same four ingredients and make a bewildering array of goods from them, using science and cunning. I bake - and I don't do the whole pastry chef royal icing rosettes thing, because I don't need to. Interesting (to me, at least) is that the best chefs don't usually write good cookbooks; those are left to adequate cooks with a talent for explanation. I whittle my cookbook collection continuously, but the classics remain: The Joy of Cooking (Rombauer), Mastering the Art of French Cooking (Child), How to Cook Everything (Bittman); none of these would be considered a great chef, but they have a knack for explanation.
I'm glad to say that another classic has been made available: Ginette Mathiot's "I Know How to Cook" has been translated - and adjusted - by Clotilde Dusoulier. She also has a blog worth visiting: Chocolate and Zucchini. And she's bound to eventually have her own TV show - she's "easy on the eyes."
I've been seeing a lot of bloggers making plans for running marathons next year and they all have one thing in common: they're using a schedule they found on the internet or in a book. I'm thinking of writing a post evaluating the different plans and explaining how to write one's own. Would anyone be interested (and if so, what plan have you used)? So far, I've got Higdon's, Galloway's, Running Times, NYRRC, Daniels' and Pfitzinger's (plus a few that are harder to find).
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12 hours ago