I realize this is a bit short notice, but if you're into cooking as much as I am (or you just like watching the pros do it), be sure to tune in tonight to the new season of Anthony Bourdain: No Reservations where they will be doing a special 'Cooking Techniques' episode, featuring some of my favorite chefs and restaurateurs. Scott Conant will be making his amazing spaghetti and marinara sauce (featured previously in my post on Scarpetta), Thomas Keller will show you how to properly roast a chicken, and Jacques Pepin will teach you the proper way to cook and plate an omelette. See below for full list of chefs and the cooking techniques that will be featured. And click here for a sneak peek video clip of the episode, which airs TONIGHT at 10 PM Eastern on the Travel Channel!
Featured Techniques and Chefs
- How to use a knife – Demonstrated by the one and only Anthony Bourdain. "It ain't that hard".
- How to cook a lobster – Dave Pasternack (aka "The Pope of Fish") explains how to pick out and cook the perfect lobster.
- How to cook an omelet – This is one of my own personal challenges! Jacques Pepin shows viewers how to create an omelet from cracking the egg to plating it. Looks easy enough!
- How to grill a steak – Tony believes "most people are murdering meat before our very eyes", so Carlos Llaguno (Executive Chef at Les Halles) demonstrates the proper way to prepare and cook a steak. Remember…don't rush it!
- How to roast a chicken – Thomas Keller of Per Se shows how to roast an entire chicken. The technique is so simple anyone can do it! An important tip is to bring the chicken to room temperate before cooking to ensure even cooking.
- How to make a hamburger – This segment is great, because Tony points out the irony in having a French guy (Chef Laurent Tourondel) school us on how to create an American classic…the hamburger! The key is to cook it on a flattop instead of a grill.
- How to make red sauce – This recipe is my favorite, and can also be found on TravelChannel.com! Chef Scott Conant cooks pasta from memories of watching his grandmother make dishes like cavatelli and orecchiette.
- How to make french fries – Carlos Llaguno whips up a batch of the famous Les Halles french fries from scratch.
- How to make a classic Boeuf Bourguignon – Tony talks about what kind of meat to use, how to season the dish, and which wine to use. Luckily, cheap wine is okay!
I actually JUST made Beef Bourguignon last night for Easter dinner with my family…I guess I will find out tonight if I did it right…though believe me, no one complained.
And if you would like any of the recipes from tonight's episode, you can find them here.
That’s a great question. Being so focused on WHERE THINGS COME BACK and getting it ready for bookshelves hasn’t allowed for much talk of a second novel. Because it’s such a long process (usually 18 months at least from contract to shelves), there isn’t any rush in seeing a second book. My agent has, however, read much of the one I’m working on and has discussed it with me. As far as their approval of my approach to writing-it isn’t really something that’s an issue…at least not as far as I can tell. I think they’ve worked with enough writers to know that we all have our own systems of getting the job done.
I’m also happy to report that, as of yesterday, I’m back to work (slowly but surely) on novel # 2.
I wouldn’t be too surprised to see many of those users flock to the Netflix web site and order their free disk in the days ahead.