A Meditation on Poulet Rôti

“You can always judge the quality of a cook or a restaurant by roast chicken, While it does not require years of training to produce a juicy, brown, buttery, crisp-skinned, heavenly bird, it does entail such a greed for perfection that one is under compulsion to...

Culinary: In Praise of Chestnuts

Did you know that the Emperor Charlemagne enjoyed roasted chestnuts with a glass of wine? Neither did I. Or that chestnuts were an indispensable ingredient of Talleyrand’s table? The citizen minister believed the most important quality of a diplomat was to be a...