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Posted December 24, 2007
I had the pleasure of meeting the ¿rock star chef¿ at a reading in NYC and he does not disappoint. He is deliciously salty and it is no wonder he has garnered the reputation that he has. Marco¿s love and respect for food is absolute. He is a dying breed. The majority of today¿s celebrity chefs are not in their kitchens at all, but orchestrating them from afar and that distance results in the sacrifice of the preparation, cooking, presentation and passion. On that note, as illuminating as it was to learn about his rise as a 3 stared Michelin chef, the second half of the book rambled on and seemed more like an opportunity for Marco to make peace with the conflicting moments in his past with people, places and things. Making peace is very cathartic but in this case, not the best reading. Thanks Marco for signing my book and for your cooking tips¿ I appreciate your comment about the obligatory use of pepper by most cooks to seasons their dishes- just plain wrong and for the advice on cooking vegetables, my broccoli is Spring incarnate.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted June 22, 2009
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