I’m befuddled, perplexed, and discombobulated by all the books and blogs about how to cook this or that, and even more flummoxed by the guides to make things at home. Seriously? Make bacon at home? Make your own sausages? Folks, better to find a great purveyor.
Can you fly a plane? I didn’t think so. So what makes you think you can make better products at home than a top producer?
The best chefs don’t do everything from scratch.
Robuchon spent two years sourcing what he needed before opening his eponymous place in Vegas.
Your best bet is to spend time looking for great ingredients and learn how to use them. Cook simple dishes until you have a bona fide repertoire of about twelve.
Meanwhile, beyond the stove: I sold my latest book to a publisher in Delhi on the subject of Indian resiliences.