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Silverton & Peel

Article Abstract:

Chefs Nancy Silverton and Mark Peel see themselves as craftspeople and not as artists because learning the craft of cooking is more important than artistry. The ingredients should be allowed to speak for themselves in the way food is presented, and arrangement should not be planned out in advance. Cooks should be constantly tasting what they are preparing and should not be afraid to season. Textures in foods are very important, particularly when working with fresh vegetables such as sweet corn.

Food, Silverton, Nancy, Peel, Mark

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Copeland Marks

Article Abstract:

Food historian and cook Copeland Marks finds value in cooking and documenting traditional recipes in the places where the foods have been developed. Maintaining authenticity is a challenge, particularly when transferring home-cooking to the restaurant setting. Because many of the world's traditional recipes are disappearing, recording these recipes is the central task in writing cookbooks on ethnic cuisines such as those found in Indonesia.

History, Ethnic food, Ethnic foods, Cookery, Indonesian, Indonesian cooking, Marks, Copeland

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