A Clean Cook
May 22, 2013
I have been enjoying Thomas Keller's book, Bouchon Bakery. Being one of thee top chefs in America and owning The French Laundry (Which I have eaten at before it was hip and was owned by Don and Sally Schmitt.) I figured Thomas knows his stuff, although he is approaching cooking from a chef's point of view. Which is very different than a home cook but as Madam Mimi would say, "One should never cook like a chef but understand and have the same skills as one."
In his baking book he uses the term A Clean Chef, immediately a few different ideas went zipping through my mind but then I realized I think he meant all of them. Gosh, what a perfect term for the kind of cook I want to be. If I was starting a new blog or writing a cookbook, I might call it A Clean Cook!
Originally this was just going to be one post but I realized I have a lot to say, like I always do on the subject of food, so this will be series.
I will be back with what is a clean cook! Please enjoy more of the series
Interesting! I am wondering if it means using "pure" and whole ingredients. In any event, I am looking forward to the series!
Posted by: Theresa | May 24, 2013 at 01:55 PM
Sounds intriguing. I'll look forward to more.
Posted by: Lorrie | May 23, 2013 at 06:07 PM
Beautiful photo dear Clarice! I look forward to learning more and to all you will share sweetie! Love, Paula xo
Posted by: Paula | May 23, 2013 at 09:48 AM
What an interesting phrase. I look forward to more!
Posted by: Tracy A. | May 23, 2013 at 04:09 AM
Super fun, Clarice! Can't wait for more! :-)
Posted by: Susan L | May 22, 2013 at 11:55 AM