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The Ten Most Recent Comments By simona

From Required Eating

Cook the Book: 'Beard on Food'

Her name was Vera, and she was my mother's house help when I was a child. Against my mother's strict orders, she let me in the kitchen, let me chop, fry and ... taste. She was hungarian, and she made the best creamed spinach in the world. And for a 5-6 YO to love spinach,that's a rare thing,
Simona

From Talk

Excluding: NYC, SF, Paris, Chicago, Tokyo...favorite food city?

Tel Aviv , with a great variety of restaurants, reasonable prices and great fish !

From Talk

Question of the Day: Wanted: a personal chef

marcella hazan and james beard.

From Required Eating

Cook the Book: 'The Perfect Scoop'

French Vanilla Ice cream. If possible , with hot redfruits coulis.

Responses to Comments by simona

From Required Eating

Cook the Book: 'Beard on Food'

Thanks to everyone for commenting and congrats to our winners:

hotsaucedaily
beanish
justboycrazy
uninorth
topdog
gratefulted
kwanito
souldawg
jenjw4
hreisig

From Required Eating

Cook the Book: 'Beard on Food'

Gotta go with Mom on this one

From Required Eating

Cook the Book: 'Beard on Food'

My Italian immigrant grandparents: Grandpa would grow the produce in his backyard, teaching me at an early age that the freshest ingredients make all the difference in the world. Then Grandma would spend all day cooking, letting me help, and having to be "yelled at" ("Ange! Siddown!") to sit down and enjoy her own work.

From Required Eating

Cook the Book: 'Beard on Food'

Chris Kimball here.

From Required Eating

Cook the Book: 'Beard on Food'

my mom and my aunt. before i was born, my mom (and dad) worked their way through many "classic" cookbooks (i.e.: julia child, julie sahni, etc.) and managed to teach themselves the techniques of french, indian, and other cuisines, just becaus they could. my aunt had a successful bakery in minneapolis for some time and worked at the silver palate in new york without having ever gone to culinary school. every time i cook, i aspire to open new doors and learn things through experience.

From Required Eating

Cook the Book: 'Beard on Food'

I would have to say Julia Child. Those detailed recipes help me to be more confident and relaxed. And I subscribe to her whole attitude towards food.

From Required Eating

Cook the Book: 'Beard on Food'

If I have to pin it to anyone, it's my parents! When I was young, Mom did all of the cooking (except for a lot of the grilling), and then when she went back to work (I was 8 or so), she'd do some prep for me, but I made dinner many nights, consulting with her by phone. Then in my early adolescence, Dad started a consulting biz and worked from home, and he took over the grocery shopping and lots of the meals. So they both contributed! The food/wine DNA is from my dad, though--and Mom still says "I taught her everything she knows and then she far surpassed me in the kitchen!" :-)

From Required Eating

Cook the Book: 'Beard on Food'

My roommate med school roommate Taz from Pakistan. He taught me how to cook some mean curries!

From Required Eating

Cook the Book: 'Beard on Food'

Mom, who isn't just a good cook, but a true food lover, easily excited by great ingredients, adventures in new cuisines, and the memory of perfect meals gone by.

From Required Eating

Cook the Book: 'Beard on Food'

My very dear Chinese grandparents, who are directly responsible for nearly everything I consider comfort food.

And more recently, Dorie Greenspan and Robyn, who inspire me to cook/eat all sorts of things that would have otherwise missed my radar. :)