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Weekend Book Giveaway: Marco Pierre White's Devil In The Kitchen
the former garde manger chef here at the hotel.
Cook the Book: 'How to Pick a Peach'
cooked: broccoli...but blanched really al dente
raw: apples
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I believe that the most important element is the ability to use your brain. Most cooking is common sense...does it need salt? Then salt it. Does it need to cook longer? Then cook it longer...etc...never underestimate the ability of the food to let you know what it needs...