Thursday, June 19, 2008


"There was no fancy sauces, no tricky seasonings, no admixture with other ingredients - just small cubes of potato cooked in such a way that the surfaces were delicately crisp and crunchy and the inside, rich, smooth, and flavorful. One was simultaneously aware both of exquisite texture and marvelous taste. The lesson it taught me was that the chef hadn't used the potato as a basis for displaying flashy, flamboyant skills, but had placed his skills as an artist in the service of the potato." Ruhlman, Michael. The Making of a Chef. p 7.