Article Abstract:
Pastry chef Rose Levy Beranbaum originally thought that her baking was an art form, but she has since found out that it is a merger of creativity and science. By understanding the properties of various ingredients, she can use them to their full potential. It is magical how simple ingredients such as sugar and flour and butter are transformed into a fabulous dessert. She also characterizes cooking and eating as sensual and spiritual experiences that are ultimately about sharing and interacting with people.
User Contributions:
Comment about this article or add new information about this topic:
Article Abstract:
Television chef and author Julia Child feels that Bartlett pears are an appealing alternative to low-calorie prepackaged desserts. She also acknowledges that there are some foods, such as poi and Tex-Mex dishes, that she finds uninteresting. A chef developing new ideas or faced with a novel problem needs to draw on experience, and that is why it takes so long to become a professional chef. She notes that breakfast is one of the most difficult meals to cook because of timing issues involved.
User Contributions:
Comment about this article or add new information about this topic:
Article Abstract:
New York City chef Bobby Flay does not see artistry as a component of the cooking he does at his two restaurants, Bolo and Mesa Grill. His primary concern is providing good food and an energized environment in which to eat it. He described cooking in physical terms and believes that sex and eating are related. His restaurants feature southwestern and Spanish dishes because strong latin flavoring can be accomplished without relying on fat.
User Contributions:
Comment about this article or add new information about this topic: