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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: Scaling recipes

    By ahr,
    • 1 reply
    • 4.3k views

  2. Q: Tips for make-ahead dishes

    By Blue Heron,
    • 1 reply
    • 8.3k views

  3. Q: Satisfied chef

    By Liza,
    • 1 reply
    • 4.1k views

  4. Q: Paris v New York

    By Andy Lynes,
    • 1 reply
    • 9.5k views

  5. Q: Location: Upper West Side

    By Wilfrid,
    • 1 reply
    • 3.8k views

  6. Q: Who would you cook for?

    By researchgal,
    • 1 reply
    • 3.8k views

  7. Q: cookbooks

    By helenas,
    • 1 reply
    • 4.6k views

  8. Q: Whose food do you like?

    By Ron Johnson,
    • 1 reply
    • 4.4k views

  9. Q: Fly Fishing and Cooking

    By ANATHAN,
    • 1 reply
    • 3.9k views

  10. Q: Novelty Salts

    By Jinmyo,
    • 1 reply
    • 4.1k views

  11. Q: Changing menus

    By Malawry,
    • 1 reply
    • 4k views

  12. Q: What do you like to eat?

    By Sandra Levine,
    • 1 reply
    • 3.9k views

  13. Q: Inspiration for recipes

    By NewYorkTexan,
    • 1 reply
    • 3.8k views

  14. Q: Restaurant food right now in NY

    By Andy Lynes,
    • 1 reply
    • 4.1k views

  15. Q: Favorite Thing to Do in the Kitchen

    By Jinmyo,
    • 1 reply
    • 3.8k views

  16. Q: Influences

    By Andy Lynes,
    • 1 reply
    • 4k views

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

    By macrosan,
    • 1 reply
    • 3.8k views

  18. Q: Who sold more?

    By Steve Plotnicki,
    • 1 reply
    • 4.9k views

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

    By Fat Guy,
    • 1 reply
    • 3.9k views
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