Emily x

I enjoyed parts of the book and its overall energy but could understand how many culinary professionals found it insulting to their way of life. The last chapter of the book where he goes to that one swell restaurant (I forget the name) and learns that he knows little about what goes into making a great restaurant was most revealing and undermined him a bit I thought. We should start a new thread I think if more Kitchen Confidential posts are coming. Next person to post on this starts the new thread! ----- Emily Rose, rosemily@hotmail.com

There are a lot of different types of eggplants on display at the stores. Do you guys know what the differences are? Is it just a question of appearance or are different ones better for different purposes. ----- Emily Rose, rosemily@hotmail.com

Are sesame and peanut plants related in some way? Strange they would taste so similar. ----- Emily Rose, rosemily@hotmail.com

My best friend has a 48" VGRC from Viking and it is beautiful! ----- Emily Rose, rosemily@hotmail.com

I haven't been to the Ducasse restaurant in New York but if it's anything like his restaurant in Paris was then I find the criticisms hard to believe! ----- Emily Rose, rosemily@hotmail.com

Did you ask at the Strip House about pastry chef Brachman? They would probably know the answer. Or one of us could call the restaurant. I can't find anything on the Internet or on Dow Jones.

Any specific brand recommendations? ----- Emily Rose, rosemily@hotmail.com