chronicle ]> wrote:
> (Wall Street Journal) - Thomas Keller is widely regarded not only as
> the top chef in the country but as the food world's reigning
> perfectionist. His restaurants, The French Laundry and Per Se, are
> among the country's most expensive and exclusive temples of haute
> cuisine.
>
> Now the chef has written a cookbook for regular folks, with recipes
> for "everyday staples" such as hamburgers, chicken-and-dumpling soup,
> and creamed corn. The book, "Ad Hoc at Home," (Amazon.com:
> http://xrl.us/AdHocHome ) is Mr. Keller's "most accessible," says
> publisher Ann Bramson of Artisan Books, with the words "family-style
> recipes" emblazoned on the cover.
>
> The concept is tantalizing: four-star flavor in the comfort of home
> and with less expense (the prix fixe dinner at Manhattan's Per Se is
> $275 per person without wine). There's just one problem: After one
> spends the time and money to buy the ingredients and equipment and
> then cook through the multiple steps in some of the recipes, dinner at
> Per Se starts looking like the cheap and easy route..
>
> Continued: http://xrl.us/AdHocHomeReview

I can see that. I have to wonder why. And who is chronicle?

Jerry
--
Engineering is the art of making what you want from things you can get.
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