To Boyle a Trout, or Poached Trout Steaks with Rosemary, Ginger, and White Wine. Photo by John Carrington, from Classical Southern Cooking
One of the amusing things about the today’s culinary community is its assumption (or should I say presumption?) that we, being smart, inventive, and modern, have made great strides over the cookery of our past, which was naïve, crude, and, well, just plain archaic and weird.
Someone is naïve, all right, but it’s not the cooks of the past. Read More
Someone is naïve, all right, but it’s not the cooks of the past. Read More