Two Years, Today, First Book discussed on flavors unknown podcast

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Beautiful butter head lettuce. So again the these components become these core elements that you can use in other ways and the idea is that through the through the book you start to feel more confident as a cook because you start to master. Somebody's opponents and realized that again distressing ten different ways of the granola featuring the acorn the roasted corn the granola amazing on everything from the acorn to butternut to some roasted potatoes too. I mean i've had friends who put it on apple pie and have could on yogurt in the morning all sorts of different things show. that's to me component. That's that's what you get from his book. And it's really what i i i liked. You know that in book. I have a lot of books at home that you do as well and a you know what i found likely unique section that you call like building blocks of flavor because for me was this idea of i mean you're talking about competent cooking which is like several benefits of. It's it's the first one it helps you to expedite Cooking process when you are you know hosting you know people at home or i'm sure like you know when you're doing like professional cooking your restaurants you know as well second of all. It's it's it's release idea of focusing on a nimh of dish and almost like making sure that maybe as a home cooked you are going to think about that. Meant as a secondary task or you know. It's nothing to main component of your dish. Nick people think of the protein people think about like the veg- you know beduin days some other element and how much more important when it comes to bringing flavor so i think when you look at those building block of flavors section. You has the things you treat them individually and you give the attention to them separately and then the other piece is diversity of it as you just you know. Explain that you can take something and you can apply to a lot of different recipes than you have them ready in your pantry in your fridge and you can renew apply depending of the recipe that you are making. That's another word we talk a lot about. Is pantry rang. We're trying to build this pantry. Get used the example of the granola of a friend. Who as soon as i gave him the book he started texting me all the things he's making he wrote. The semi acorn squash is gotten so amazing but making granola like a full day's project between shopping crapping but the the thing that he took away from it was again that yeah it was a little bit of work to do it certainly not a day. You know you gotta get your these things. But once once he'd made it he realized. Wow i can use this in ten different things and so because that element in itself is building blocking has crunch. It has sweet in has spice right. He realized that by sprinkling it over a salad he's elevated plane salad just one component so again things that you know we try and get across to the book. Yeah and what. I like as well in in the first book before the recipes talking about the bench on you tools it's was recalled at you. You share you know brands. You know that name of products that usually you don't see that too often. You know in a cookbook. So that's really helps. Especially i guess like the foodies or like the you know what the kitchen to to understand exactly and then maybe two to select a you know the right product. And i get asked a lot about things like you know. What oil do i use or whatever it is and and so you know why not call it out and we're not in. Don't use a lot of things that are hard to get on hard to find and we certainly find in the restaurant. These ingredients that are really specific to restaurants but in general especially for home cooking for this book. Everything was things that you know. You could find it at at a great local supermarket whether it's something like a whole foods or or mom and pop and where we don't go crazy with what we're so in the book days. A section about techniques and. I'm curious i will that in almost like a never ending debates when we are talking with chefs about like techniques versus creativity so wet. What is the full from your point of view. The most the most important for you. I don't know maybe maybe creativity. But i feel like you can have one without the other for sure but inserted feel like you need to have them both right. You could be incredibly creative pursued. No technique you're you know you're never gonna be able to follow through with it so you can come up with this amazing idea. You don't know how to facilitate it. What's the point you know. Creativity is incredibly important but technique and understanding of free basic techniques. Important to to any cooking whether it's at a whole new level or restaurant level. I find it really interesting today and i remember spending time at at craft with tom curriculum. Seeing how the stations in his restaurant were set up the other you had the station that was mushrooms and potatoes and all they did was cook mushrooms. Potatoes another one. That was like carrots in and granger. I don't remember but you know you learn how to roast of mushroom. You had roasted carrot and now so often cook comes in and you tell them roast carrots and you tell them you're waiting roasted carrots in the mindset. I got this. I went to culinary school. I know what i'm doing. And they come back with his. for trae. carrots or undercooked trailer care and many times. People don't appreciate simplicity of technique in the simplicity or or the output technique right so simple techniques can have an incredible impact on that dish by just roasting cara crockery versus not rusting proper rushing a mushroom properly networks. Proper and so again. I don't go too in depth with enforcing his technique. But we try and teach some of these methods and teach ways rich you can can achieve these things through roasting grilling charring phrasing. And what you're looking for so now that said you know the book established and i'm sure you sales going well because there's a lot of people that are you know cooking at home so answering. That's your your book is is great for them. Wets was like the part of the process of writing cookbook. That's you enjoy the most. I think i worked with an incredible writer. Who really was able to talk about what i wanted. The book to be in the lessons. That i wanted to get across but i would never never write this and he was always able to sit and pull these things out of being asked the wise that to me just kind of was common sense or it's like when my wife is in the kitchen and she asked me something like yeah. Just boil it. And i don't realize how to people understand what some of these things mean. And so he was able to extract. Allow that for me and it taught me a lot about my own cooking and they'd be questions at my own cooking so they know it's probably the most interesting part of the whole process now. Okay and so. Do you have a word of wisdom for anyone you know. Who's listening know chef that i was listening. That's maybe are carrying the idea of publishing a book. What's what would be your advice to them so outta work. I don't know i think you know. I think it's incredibly important thing to do. And wonderful thing to do but it is a lot of work and you have to be able to set aside time and you know i think unless you are a writer you probably need to find somebody right it with and so finding that right person. It's just like a relationship like there's give and take and they're going to question things to find. The right person is important as well. I think it's you know it's a fun process but undoubtedly a lot of work. How many years did it take you to to work on it. I mean i think officially probably two years but have been working at working on it and thinking about it for for quite a long time. Yeah okay.

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