Photo credit: @julesdwit.
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Patricia Wells discusses The French Kitchen Cookbook, a compilation and reflection on what she and her culinary students have learned about cooking with the freshest ingredients.
"Oh I got a signed book/s from Julia!" Nice try Leonard, the old childish game of oneup-smanship that ended in a fail!
Patricia and the French may have co-opted the avocado, but the avocado is NOT originally from Spain OR Israel!!
Persea americana is a tree native to Mexico and Central America. It has no authentic connection to Spain, Israel or, mostly France!
I just heard your guest discussing "sweating" the garlic with olive oil to create a base. Sounds like a good idea. But what if you then want to use the base to carmelize onions, for instance. You then need to crank-up the heat. Can this still be done with the base as suggested by your guest.
Robert PlautzNew York, N.Y.
I have this book, have cooked from it, and I love it -- another splendid book from Ms. Wells. But I'm curious as to why it's called The French Kitchen Cookbook when so many of its recipes are Italian or Asian?
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Leonard Lopate hosts the conversation New Yorkers turn to each afternoon for insight into contemporary art, theater, and literature, plus expert tips about the ever-important lunchtime topic: food.
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