Learning From The Masters

Yesterday's New York Times Dining section featured some of the greats. There was an article about the truly legendary French chef, Jacques Pepin along with a De Gustibus article by the equally legendary food critic Mimi Sheraton. Reading the two pieces was like taking a master class in cooking. There was so much knolwedge given out, definitely to be stored away for later use.

The first article was about Pepin and his new cookbook coming out this month. The interview, conducted by Dining regular, Jeff, Gordenier, tells of what's going to be in it as well as learning from the master.The articles even comes with how to pictures dealing with sharpening knives along with the proper way of separating a garlic clove . There is also a pictorial how to for making the perfect French omelet.. It is all about technique, how to crack the eggs, how to hold the pan. It's really turning the body into a machine to create the perfect dish. Pepin executes this as wonderfully as a ballet dancer. Even the way he sliced a simple baguette was insightful (slice on an angle facing outward. It keeps the air in the bread's middle fluffy. )

Mimi Sheraton, another master, is featured too. Her De Gustibus article is all about that little known cuisine Danish cooking. Ms. Sheraton has been a food critic for over fifty years and has eaten at some of the world's best restaurants.She explores the current trend of Nordic cooking; one that has actually been around for a long time. There is nothing new, she explains. The Scandinavians basically invented these now followed trends of foraging and locavore dining. It is big again though thanks to chef Rene Redzepi who will be demonstrating how to create the fare this Saturday in lower Manhattan.

Yesterday's Times dining section was a true salute to classic chefs and critics along with simple but elegant dining. In these celebrity chef laden tomes it's refreshing to return to the pros of the industry.Seek their advice.It's always the best.