A recipe based on simplicity rather than complexity
My grandmother rarely had a recipe for her cooking. No, it was always a dash of this, a pinch of that and though it always tasted pleasing to the pallet, it was never the same thing twice. I’m just the opposite. I need step by step recipe instructions in order to create anything worth eating, and even then it can be a coin toss. The other night while meandering through a bookstore, I came across this acrylic box which housed five books – each about the size of a large encyclopedia volume – for those of us who still remember what that is. It was called “Modernist Cuisine: The Art and Science of Cooking”. “The authors have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that…