Is there anything more beautiful in food than a fluffy/creamy, fine grained and silky, color-of-the-sun French omelette? Continue reading “A Thing of Beauty at BOUCHON”
…and because he taught us to cook — both in person and in his seminal La Technique et La Methode cookbooks.
Believe it or not, boning a whole chicken is not that hard. Just follow the master and you’ll be doing it blindfolded in no time.
Rather than regale you with the wry, sardonic and and semi-cynical prose for which he known, ELV thought he’d just let these snaps of Monday night’s James Beard Foundation Award ceremony and reception speak for themselves….mainly because he can’t think of anything wry, sardonic or cynical to say about the event.
More tasty snaps of his adventures in New York City will be forthcoming, if and when he can squeeze in some posting in between his gallivanting about Vegas Uncork’d for the next four days.