27-07-2006, 03:20 PM
[COLOR=Navy]es, he puts you right in the kitchen.
In the beginning of the book he told the story of his granduncle Bill who wrote to him and outlined some definitions of art - he was describing a meal he had.
"The total meal involved many things", he wrote,"but what I have never forgotten is the potaoes. There were no fancy sauces, no tricky seasonings, no admixture with other ingredients - just plain small cubeds of potato cooked in such a way that the surfaces were delicately crisp and crunch and the inside, rich, smooth, and flavorful. One was simultaneously aware both of exquisite texture and marvelous taste. The lesson is taught me was that the chef hadn't used the potato as a basis of displaying flashy, flamboyant skills, but had placed his skills as an artist in the service of the potato."
This really got my attention ..... I am learning as I am reading.... and oh boy, do I have a lot to learn!
:jive:
In the beginning of the book he told the story of his granduncle Bill who wrote to him and outlined some definitions of art - he was describing a meal he had.
"The total meal involved many things", he wrote,"but what I have never forgotten is the potaoes. There were no fancy sauces, no tricky seasonings, no admixture with other ingredients - just plain small cubeds of potato cooked in such a way that the surfaces were delicately crisp and crunch and the inside, rich, smooth, and flavorful. One was simultaneously aware both of exquisite texture and marvelous taste. The lesson is taught me was that the chef hadn't used the potato as a basis of displaying flashy, flamboyant skills, but had placed his skills as an artist in the service of the potato."
This really got my attention ..... I am learning as I am reading.... and oh boy, do I have a lot to learn!
:jive: