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727: Cooking by Feel with Vivian Howard & Nik Sharma
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
Cooking From the Hip
i think recipes are a relatively new invention for home cooks. Most of those recipes and rules are designed so that one cook does it exactly like the chef that taught him or her, or the chef that wrote the cook book. But i'm cooking in large partr for me and for my family and for my customers, and and they're here to perience my food. So thinking about what makes sense for me ind my kitchenmy taste, and, you know, really thinking outside, outside the recipes. How do you teach people what you know, what you see, what you feel? F it's not exactly like what you told them.
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