April 30, 2008
Follow me on Twitter

Making of a Chef

by Michael Ruhlman

Everyone was talking about veal stock this week. I spent the weekend roasting bones and simmering at a lazy bubble and skimming, skimming, until it was so good it hurts. And so I found myself rereading the opening chapter of Michael Ruhlman's mastwork, and one thing led to another.

A tasty pendant to Paradise Lost.