January 9, 2008

• Week Two

   

  
  

  This week’s dish does not come from a cook book, but a memoir. I found the recipe in “The Sharper Your Knife, the Less You Cry” by Kathleen Flinn (p.200). It is one woman’s journey through every level of Le Cordon Bleu cooking school. The author is a journalist by trade, but followed a life long dream of culinary exploration and greatness (she was encouraged by the love of her life) after being downsized from her corporate job. The book is really well written. I laughed, cried, and for lack of nothing less cliched- I was inspired. Through her writing, one can easily imagine yourself studying in Paris. Her descriptions of the food, the chefs, new friends, and local merchants lead one towards also wanting to walk in her shoes. The book is divided into sections based on the three different courses one must complete in order to receive a diploma. Every chapter ends with a recipe. I want to cook most of them in the next year. However for tomorrow night we will choose only one. In french, we are making Filet de Bar au Lait de Coco et Epices Douces. In english, Sea Bass with Coconut Milk and Oriental Spice Sauce. I will let you know how it goes.  

  • 9:30 pm
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