There is much ado over Nathan Myhrvold’s Modernist Cuisine and if I had a spare room and a lot of extra cash…well, I still don’t think I’d buy it.
In case you missed the coming of this encyclopedic behemoth, it’s 5 volumes, at around 500 bucks and it’s on back order. I respect and admire the Boyz with Toyz crowd, but in general, I’m a simpler, comfort seeking cook. Let me be clear, there’s a time and place for modernist cuisine, and a time and place for comfort food. There is room to enjoy both; there is no line in the sand and both schools learn from each other.

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It is the fresh season, isn’t it? Herbs bursting into flower, tomatoes ripening, more zucchini, more cucumbers. It’s a challenge to use everything in different ways, at least for me. I love tomato salads, but everything in moderation, ok?
Veal Milanese is a flattened and breaded fillet, usually served on a bed of greens with chopped tomatoes. But, with all these herbs crying to be used, why not incorporate herbal flavors into the bread crumbs?

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