Indiana University Press Oakland, CA 94607 G-1/16, Ansari Rd., Darya Ganj David K
Indiana 601 North Morton Street x preface preface xi Bloomington, IN 47404-3797 As a kid I loved watching Julia Child, James Beard, and Graham Kerr and seeing them go from about the book black-and-white to color. I learned a lot of kitchen basics from my grandparents on both sides, University my folks, and my early mentors, the Gregorys and the Lemleys. I knew I was headed in the right FARMfood is generally divided into meal direction, but I had no idea where I was going. periods, so flipping through the pages is iupress.indiana.edu like going through a day in the kitchen. I ran away from Indiana as soon as I got out of high school. I had been working in kitchens every There are recipes for everyone: from simple summer for the previous 3 years. It was a lot more fun than getting your eyes sliced open while Press dishes to complex, from rich to lean, from detasseling corn! The kitchen was my refuge, and I was like a sponge soaking up every bit of carnivore’s delight to vegan ecstasy. There knowledge I could. are quick meals to take along to work or on a picnic and more elaborate fun fêtes to I went to Johnson & Wales University in Providence, Rhode Island, to find a path to follow . 4 share with family and friends. years of culinary school and hotel/restaurant management, T.A. and fellowship stints at the school, elegant dining on ships cruising around Manhattan, French fine dining in Rye, New York, and finally, My hope is to share a light and breezy way I was off to finishing school in France and Belgium.
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