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Anthony Bourdain Declared This Ingredient Was 'The Backbone Of Good Cooking'
While Anthony Bourdain was best known as an author and TV host who explored culinary traditions around the globe, he was also quite a chef in his own right. After graduating from the Culinary Institute of America, Bourdain went on to take the helm at several New York City restaurants, where he honed his skills. One of Bourdain's must-haves in the kitchen: from-scratch stock.
In Bourdain's memoir "Kitchen Confidential: Adventures in the Culinary Underbelly," the late chef talked about how homemade stock can take home-cooked meals to the next level. To Bourdain, excellent stock wasn't an option — it was a must-have in any professional or home kitchen worth its salt. "Stock is the backbone of good cooking," Bourdain said. "You need it and you don't have it. I have the luxury of 30-quart stockpots, a willing prep crew, readily available bones and plenty of refrigeration space. Does this mean you should subject your guests to a sauce made from nasty commercial bases or salty canned broth? Make stock already! It's easy!" As always, Bourdain knew what he was talking about — a hearty, salty stock can make all the difference between a so-so and showstopping dish.
In The Heart Of Wine Country, Anthony Bourdain Once Called This The Best Restaurant In The World, Period
It is no secret that Anthony Bourdain was a cherished documentarian who changed the way people write about food. The blunt but eloquent celebrity chef illuminated how great meals foster human connection. So when Bourdain claimed that The French Laundry is "the best restaurant in the world, period," it was easy to believe him.
The French Laundry opened its doors in Napa Valley (widely known as wine country) to the public in 1978. Chef Thomas Keller owns the three-star Michelin Restaurant and has managed to shine as the face of the place. Labeled a "culinary genius" by Carmel Magazine, Keller also received high praise from Bourdain for his innovative takes on food. The famed food critic got to experience that creativity firsthand while visiting The French Laundry.
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In The Heart Of Wine Country, Anthony Bourdain Once Called This The Best Restaurant In The World, Period
It is no secret that Anthony Bourdain was a cherished documentarian who changed the way people write about food. The blunt but eloquent celebrity chef illuminated how great meals foster human connection. So when Bourdain claimed that The French Laundry is "the best restaurant in the world, period," it was easy to believe him.
The French Laundry opened its doors in Napa Valley (widely known as wine country) to the public in 1978. Chef Thomas Keller owns the three-star Michelin Restaurant and has managed to shine as the face of the place. Labeled a "culinary genius" by Carmel Magazine, Keller also received high praise from Bourdain for his innovative takes on food. The famed food critic got to experience that creativity firsthand while visiting The French Laundry.
For more detailed information, explore updates concerning Anthony Bourdain Declared.
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