A Quote by Samin Nosrat
The classic French blanch-and-cool technique I learned at Chez Panisse yields the kind of brilliant, picturesque vegetables we all want to see on restaurant plates. Long-cooked foods, on the other hand, fall firmly into the 'ugly but good' camp of the Tuscan cucina povera, where flavor far outshines looks.
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Chez Panisse is a sensory temple - you might have to be made of stone not to fall for it.
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Stop eating 'dead' foods: junk, fried, and fast foods, as well as
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