who was a professional chef in a restaurant) and instincts.
being an avid follower of many cuisines, i have to say, i love food from every part of the world - as long as it is authentic, as opposed to a copy, trendy or hyped by the media and using the best (fresh,seasonal,organic) produce available (not necessarily the most expensive or rare). therefore my dinners turn out the
way they are: italian, spanish, thai, chinese, austrian, indian, greek, nordic, french, mexican, russian, japanese, oriental, or even english - everything is possible.
but now and then one should have a look into a cookbook. for sheer pleasure. have a look what others do, pick up a new ingredient (stats say we're sticking to the same 12 ingredients for 90% of our diet), learn a new method, to bring back memories of dishes long forgotten, or simply to upgrade from the daily treadmill of cooking just for that one evening (or brekkie,...).
the book i've turned to recently proposes vegan dishes, submitted by award winning chefs, which is great, because the majority of vegan cooking is considered basic, mainly because of the lack of a "centerpiece", most people can imagine having veggies as a starter, or side, but only when the best of the best show you how to bring out additional value through a combination of ingredients, or how to prepare a plant that you haven't heard of so far, you've got the carnivore's attention.
the recipe i am most intrigued by, is a simple one. by master chef thomas keller. a french laundry classic. i've taken a pic
of the ingredients, while the books cover shows the actual outcome of a "purée of sunchoke soup with pickled red radishes", a cream featuring jerusalem artichoke, that, while simple to prepare, is stunning guests by the use of marinated radish. sometimes it is that easy, but you might need a cookbook to
tell you that. enjoy.
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