With his new cookbook, The Cook’s Canon, Raymond Sokolov is trying to "train the palates of a generation whose connection with traditional food has been short-circuited.” Sokolov is the former food editor of the New York Times and the author of nine previous books.
Music: Rob Fisher and The Coffee Club Orchestra Shaking the Blues Away “Shaking the Blues Away” and “Doin’ The Frog”
Music: Rob Fisher and The Coffee Club Orchestra Shaking the Blues Away “Shaking the Blues Away” and “Doin’ The Frog”
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Comments [1]
I hope that Raymond Sokolov is able to experience what I am writing. If not I waste this effort.
SIR: I have been your ardent Spideresque disciple since my first encounter with _How To Cook_ in late 1993 when, having graduated from college and spent several happy months (cooking and) eating as a solo camper, I found that no one was interested in cooking for me in my small flat -- and the techniques I had for years profitably employed to feed four-in-a-flat were woefully unsuitable for my solitary bachelor table.
If this my unabashed fan-missive sparks your curiosity to the point of reply, I'd be happy to relate which of your sage counsels fell most squarely on the fertile soil of my uncultivated cook's mind.
Regards
Jonathan Weaver
+1 (502) 807-7453*
bachelor through 2004
(now sole cook in a *good* marriage)
* This is my USA-based mobile telephone number. As I am a [non-starving, for which we thank you] graduate student, please leave a voice message -- I will reply via any reasonably practical channel you specify.
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