Friday, June 30, 2006
Regione Campania Workshops
There were an overwhelming number of you who wanted to attend the cooking demonstrations that I will be doing at the Regione Campania offices next Thursday, Friday, and Saturday, July 6, 7, and 8. Most unfortunately, because seating is very limited, I have had to close the registration for all the sessions except Saturday morning at 10 a.m., which still has a few places available.
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Thursday, June 22, 2006
A Mess of Spring Vegetables, Free Workshops
“Italian food is all about ingredients, not technique,” an Italian friend said the other day. I would disagree. Technique – cutting, slicing, frying, sautéing, knowing when to simmer and when to boil, or when the oil needs to be hot or just warm. You name the technique. You need to know them all, as in French or Chinese cooking. You name the cuisine. Italian food does, however, honor ingredients by not manipulating them as much as in some other cuisines. It’s not about sauce or embellishment as much as it is about finding a way to cook the food so it tastes like its best self. This only means that shopping for good ingredients is imperative.
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Friday, June 16, 2006
Italian Report
“Un uomo senza pancia e come un cielo senza stelle.”
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Wednesday, June 7, 2006
More Brooklyn Restaurants -- and Upcoming Appearances
As promised, here’s more on Brooklyn restaurants. Those of you who get my newsletter have received this already. I sent it out before I left for Italy and the Mediterranean cruise, from which I returned yesterday. Somehow, in the rush of getting ready (isn’t it always a rush, no matter how organized you think you are?) I failed to post it here, in the diary. (If you haven’t signed up for my free email newsletter, please, please do. Just put your email address in the red bannered box above.)
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