Law of the Day | 1117
the pro cooks also salt a lot more than feels right to an amateur home cook; both the late Bernard Loiseau and the Boston cook Barbara Lynch have confessed that hyper-seasoning, and, in particular, high salting, is a big part of what makes pro cooks’ food taste like pro cooks’ food.
Adam Gopnik, on Our hunger for cookbooks.
[x]#6406 fan dinsdag 17 november 2009 @ 15:34:36
