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Food & Wine Classic Celebrates 40 Years


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And, as they should, have a nice story about Jacques...



“The cook, when I was young, was really at the bottom of the social scale. Now it has changed, but for me, we’re still mashed-potato bakers. We can’t take it too seriously.” 


The Essential Magic of Jacques Pépin

Edited by Smithy
Adjusted title for clarity (log)
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Mitch Weinstein aka "weinoo"

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Was it you baby...or just a Brilliant Disguise?

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28 minutes ago, weinoo said:

And, as they should, have a nice story about Jacques...

Thanks for this. It brought some light to a rather dark afternoon. 

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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From the linked story, Pépin says, "You learn through a type of osmosis..." which is how so many chefs and we learned in our mother's and grandmothers' kitchens.    No one sat us down and gave instruction.   You were just there and things were happening around you that you absorbed without paying much attention.

Edited by Margaret Pilgrim (log)

eGullet member #80.

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