I love all things food. In addition to cooking; I also enjoy shopping, reading cookbooks, collecting cookbooks, reading food magazines, looking at stylized food pictures and making polymer clay food.
When I was a child I would fixate on one recipe and make it over and over until I got it right. The popover experiment took several months. The cheese souffle ala Michael Fields, only three attempts. And some things were so comprehensively described in a cookbook (as in Child’s Mastering the Art of French Cooking) or involved two hundred steps, that trying to make it once was enough.
I am enjoying reading “Secret Ingredients- The New Yorker Book of Food and Drink“- which is a compilation of twenty six essays that have appeared in the New Yorker. The authors include Dorothy Parker, M.F.K. Fischer, John McPhee and Calvin Trillin. Some of the featured authors I am very familiar with having read their books on food (Calvin Trillin’s “Alice Lets Eat” is one of my favorites).
Reading is made possible by strategic placement of four pillows and a straight backed arm chair…and it is delightful to transport myself to another place as these very talented writers reminisce/re-tell/ recount their food memories.
My secret ingredient of the day = patience.
