chubbyalaskagriz
New member
I say it all the time, but the best thing I most like about cooking is the very real idea that there is never any ONE real way to do any single thing. If you have ten cooks in a kitchen and direct them to each make a bechamel or a marinara- you're likely to end up with ten different variations. They might be similar- but none will share exactness. I love this!
Speaking of more than one way to skin a cat... One of my FAV Julia Child cookbooks is the one she wrote w/ Jacques Pepin (see link below). In this book, the 2 kitchen icons tackle many classics from a simple omelet to froglegs, Nicoise salad, and crabcakes- doing them all their OWN individual way. Each of them produces a different result and they also each do a bit of all-in-fun "arguing" about who's way is best- explaining their particular reasoning for choosing to do certain things the way they do. I highly recommend it!
Amazon.com: Julia and Jacques Cooking at Home: Julia Child, Jacques Pepin: Books
Speaking of more than one way to skin a cat... One of my FAV Julia Child cookbooks is the one she wrote w/ Jacques Pepin (see link below). In this book, the 2 kitchen icons tackle many classics from a simple omelet to froglegs, Nicoise salad, and crabcakes- doing them all their OWN individual way. Each of them produces a different result and they also each do a bit of all-in-fun "arguing" about who's way is best- explaining their particular reasoning for choosing to do certain things the way they do. I highly recommend it!
Amazon.com: Julia and Jacques Cooking at Home: Julia Child, Jacques Pepin: Books