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eGullet Q&A Tom Valenti

Q&A with chef Tom Valenti of Ouest restaurant, New York, and author of Welcome to My Kitchen (HarperCollins), Tuesday and Wednesday, March 26 and 27, 2002

19 topics in this forum

  1. Q: Paris v New York

    By Andy Lynes,
    • 1 reply
    • 9.5k views

  2. Q: Tips for make-ahead dishes

    By Blue Heron,
    • 1 reply
    • 8.3k views

  3. Q: Scaling recipes

    By ahr,
    • 1 reply
    • 4.3k views

  4. Q: Satisfied chef

    By Liza,
    • 1 reply
    • 4.1k views

  5. Q: Where can we get more of Tom Valenti?

    By Fat Guy,
    • 1 reply
    • 3.9k views

  6. Q: cookbooks

    By helenas,
    • 1 reply
    • 4.6k views

  7. Q: Inspiration for recipes

    By NewYorkTexan,
    • 1 reply
    • 3.7k views

  8. Q: Favorite Thing to Do in the Kitchen

    By Jinmyo,
    • 1 reply
    • 3.8k views

  9. Q: Changing menus

    By Malawry,
    • 1 reply
    • 4k views

  10. Q: What do you like to eat?

    By Sandra Levine,
    • 1 reply
    • 3.9k views

  11. Q: Whose food do you like?

    By Ron Johnson,
    • 1 reply
    • 4.4k views

  12. Q: Fly Fishing and Cooking

    By ANATHAN,
    • 1 reply
    • 3.8k views

  13. Q: Who would you cook for?

    By researchgal,
    • 1 reply
    • 3.8k views

  14. Q: Restaurant food right now in NY

    By Andy Lynes,
    • 1 reply
    • 4.1k views

  15. Q: Novelty Salts

    By Jinmyo,
    • 1 reply
    • 4.1k views

  16. Q: Location: Upper West Side

    By Wilfrid,
    • 1 reply
    • 3.8k views

  17. Q: Influences

    By Andy Lynes,
    • 1 reply
    • 4k views

  18. Q: Your book - who is it aimed at ?

    By macrosan,
    • 1 reply
    • 3.8k views

  19. Q: Who sold more?

    By Steve Plotnicki,
    • 1 reply
    • 4.9k views
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