Jinmyo

Patterned? Um. Big buttons. Easy to do up, easy to undo when on fire.

Exactly, David.

You've written very passionately here on this Q&A about cooking and eating roast chicken and pork belly. Thank you for that. Is there a project, whether a book or a dish, that you feel so passionately about doing but haven't yet? Some elusive and perfect thing? What whould you really really love to do?

Very nice, Steve. Though those were some pretty manky mushrooms.

Helena, great. And great photos.

But I know what you mean, Nero. Not just clean, but cleansing. Smells like a hot shower feels...

Excellent report, Robert.

Weird. But looks tasty.

Anchan, welcome. Great link, invento.

Starchy? Starchy, steamy, sweet, mellow...

Yes. The smell of gohan cooking is one of my favourites. As well as bacon, steak, onions and garlic etc etc etc But the fragrance of rice is just so...

I don't know why Rocco was wearing a cook's jacket. He wasn't cooking.

Rochelle, I have filters installed on the taps. Ottawa water isn't horrible but the filtered tastes so much brighter. So I always uuse filtered water for soups and stocks. If it's easy to do it, it's worth doing it. A double or triple reduction of chlorine...

enthusiast, I am interested.

Brandade.

Can't play. Won't drink Coors.

Egad, Soba. Did all that fit onto a bowl of rice? I like chirashe-zushi to be relatively simple as I regard it as a kind of common meal. Sushi rice (vinegared) with various tsukemono, tamago, and perhaps three kinds of seafood and some roe. I'd be interested in something like Fusha's extravagant selection but wouldn't want it to define chriashe-zushi for me.

Chopped shrimp congee. Shredded chicken congee. Miso shiru. Hiyayako-tofu. Risottos of various kinds. Vichyssoise.

Few things put off such a stench as a rabiit being skinned.

A review in the Sunday San Francisco Chronicle.

Hi Michael. I've tremendously enjoyed Making of a Chef and Soul of a Chef and The French Laundry Cookbook is without question one of the most important cookery books of the last twenty years. So I'm very interested in your upcoming books on French comfort food and especially charcuterie for the home cook. I wonder if you could tell us something about your own cooking at home and how you understand translating the great traditions of professional cooking to home cooking. (Also, a great pig story for that context would not go unappreciated.)

I would suggest that in each of these cases, exposure to better ingredients and preperations might well help you get them. Otherwise you'll be hearing from my lawyers Shaw, Varmint, & Dredd.

Well, the high sides and steaming effect.

Very very hot grill.

Grill. Salt and pepper, rub with butter.