Eric Ripert and the Art of Cooking Vegetables
Christopher Kimball’s Milk Street Radio
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The Souffle Is Not Essential, It's Not Transferable
Oki: The idea that you need to be french trained has zero value for the home cook. I think it's great for a restaurant, but i think it's done more to keep people out of the kitchen than any single thing i can think of. And though i bin the few times in my life when i've had a chance to cook with one of the real, you know, grand generals of french cooking. But i am grateful for the time i spent in alanpassard's kitchen learning how to braize a pigeon. Those, those are real scales.
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