inductioncook

Note also that (apologies if you knew this), that despite the use of the word "Atelier" (workshop) l'Atelier du Parc has no connection to the two Michelin two-star Robuchon restaurants discussed above (one of which is counter seating around the kitchen only, and would have a spirited, gastronomic atmosphere on Christmas eve, but would not be a romantic evening at the counter; the newer one at Etoile has tables as well). I thought the Paris by Mouth list was a very good one, with a lot of variety because people are looking for different things. (Chowhound, too). Hope you have a wonderful holiday!

I had a beautiful dish of sweetbreads with razor clams there in January for lunch. There were no tourists. As for it being just for tourists, I first heard of it (in the current Jego incarnation) from a Parisian lawyer who makes regular trips from Avenue Hoche down to the 7th because the cooking is so good.

ianinfrance, I think you don't have to be trying to create restaurant food to learn from someone who has thought deeply about the subject and is explaining techniques. If you are in France, take a look at Guy Savoy's home cooking book, Vos Petits Plat Par Un Grand, as an example: http://www.amazon.fr/Vos-petits-plats-par-grand/dp/2830707044/ref=sr_1_8?ie=UTF8&qid=1322598569&sr=8-8 Ludicrously simple home cooking, many might say (as with Adria's book), but done with such taste and thoughtful observation that it is worth reading and learning from. And fascinating to hear a great chef, in these sous vides days, talk about the benefits of the smell of a chicken roasting on a Sunday afternoon, the kind of thing Blumenthal talks about in his new book, too. Guy Savoy's book is also available in an English translation as, Simple French Recipes for the Home Cook, with an introduction by Patricia Wells. I can't vouch for the translation or any conversion of units.

Why do you suppose they didn't include grams? Does anyone know anyone who would actually attempt dishes like this who does not think (and measure) in the metric system?

I should add, the Vongerichten book looks very interesting and thoughtful.

Are you talking about the English translation of Ducasse's book, Nature? That's sort of a different concept. There are already a couple of sort of home cooking books by Ducasse -- the one "with Sophie" and the older one that contrasts his cooking with Francoise Bernard's where each comments on the other's recipes.

(and Paris by Mouth always has good advice)

This is a very good list, with a variety of styles and options. (I would not assume, as the article does, that l'Atelier is fully booked.)

Anything with a name like this should be of interest to everyone whether in your area or not!! What a grand idea!

Did anyone ever answer this? Or did the discussion move to another Forum?

Nice!

Looks great!

Thanks. I've since learned they used to be sold in the US under the T-Fal name. They were praised in the revised edition of tThe Cokk's Catalog.

l'Atelier de Joel Robuchon in the 7th, avenue Montalembert, would be nice and is open then!

Here’s another type of pressure cooker used successfully by serious cooks, but I don’t know how it would fit in classification of "venting" or "non-venting" or "slow-venting":SEB, which is recommended by the Alain Ducasse cooking school in Paris and by Ducasse's colleague the Michelin-starred chef Benoit Witz, who wrote a book about it, Cocottes Classiques. SEB started making pressure cookers in the 19th Century, apparently, and has some developments in the last decade that made it particularly effective: http://www.seb.fr . SEB is now owned by TFal but I don’t think sold in the US. Sold everywhere in France under the SEB name. http://www.amazon.fr/Seb-Cuiseur-P4111506-Clipso-Control/dp/B000TGIKS4/ref=pd_rhf_cr_p_t_2 Does anyone have experience with this and/or know how it might differ from Kuhn-Rikon?

Thanks so much. The publisher has now sent me a note confirming that there were no changes for the US edition. Yay Bloomsbury!!

Does anyone know any prominent chefs who have adopted a gluten-free diet? I don't, but I know of some people in the food-service industry who have medical reasons not to eat the food prepared in the restaurant they work for.

In the short form of the now-famous Food Science class at Harvard, the demonstration is not something that looks dramatic but measurement of the thickness of crust on a chocolate cake with a molten interior, relating the measurement to the predicted thicknesses. In other words, food science does not have to be just about tricks, as Mr. Kayahara notes.

Convection ovens also cook faster because the wind allows greater heat transfer. Ovens vary a lot in the way they distribute heat and where the elements are, and what parts of the oven have thermal mass that retain heat after preheating, so the best thing is to measure the temperature in both spots, or do something like cook cookies on two small sheets on different racks and observe.

On the other hand, it turns out I was wrong that they had substantially changed the text between the US and UK versions. The things I noticed that were different when I first saw excerpts from the UK version (in the video) turned out not to be in the published UK version. The video must have been using an earlier mock-up.

And do you know (or does anyone) whether the US and UK editions of Heston at Home differ from each other? The US edition of The Family Meal is really a disaster. Not only did they lose all the metric, the conversions are more than occasionally way, way off -- viz., the beef stock mentioned above, and the stock for the mackerel soup which is listed as 3/4 cup instead of 400ml!!!

I have compared the US edition of The Fat Duck Cookbook with the UK edition and didn't see any changes; Bloomsbury as publisher is doing a good job. I was recently very disappointed in Phaidon which in preparing a US edition from the UK original stripped the recent Adria, Family Meal, of metric measurements and in many cases made huge errors in converting! I had to get the UK edition as a replacement. I am wondering if the US edition of Heston at Home has any of the same problems.

Has anyone been able to determine what changes have been made to the US edition considering units or anything else? The prices are now equivalent, when considering shipping to the US.

Note that Phaidon produced a separate US edition using what they must have thought US consumers wanted (sadly). The master edition is the UK one, with a separate ISBN and metric style. From this they produced versions in French, Italian and "American." The elimination of the original measurements for an American edition surprised a lot of us, particularly since they did not do this for their Day at El Bulli. There is another forum about this book with more about the editions.

Both of which are very good.