I remember it well: making black truffle and cepe duxelles to fold into rice, which would then get crammed into a timbale mold like a size 9 foot stuffed into a size 6 shoe. That little culinary hockey puck of <yawn> goodness would then get topped with a single slice of Sauternes-glazed and seared foie […]
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You remember the 1970s, don’t you? That blissful time of communes and collectives and peaceniks, of lentil nut loaf and bland steamed vegetables and birdseed-like undercooked millet and flavorless “health bread” so dense that it could be used as ballast on the Queen Mary. Then came the books: Laurel’s Kitchen (who was Laurel, and where […]
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