Friday, December 3, 2010

Inspirations and Diversions:
How the French Do It

Jacques Pépin for a new generation: Epic Meal Time.

Apparently, these guys are from Montreal.

From sharpening knives, deboning, and trussing, to their use of sausage meat as a binder and mayonnaise made from bacon grease (instead of vegetable oil), their knowledge of classic techniques and of the science of cooking is quite breathtaking, really.

I don't know whether to cry, or take notes.

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