As a cook and one-time musician, I'm much more likely to interpret someone else's work than create my own. But sometimes, I do manage to work at a more imaginative level. I don’t claim, even as a cook, to operate at the level of a James Taylor, much less a Chopin. The culinary ideas of Daniel Boulud — and the skills and knowledge and imagination he brings to his ideas — are as far beyond my poor talents as Einstein's equations. Yet, why should Boulud have all the fun?You can read the complete article at Spot-On.
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Comments: 10
This ain't about raviloi, it's about creation. And there's no recipe, and even if there was yours would be different. So quit complaining and write the damned thing.
It's the Great Minds phenomenon -- but if you were planning pork confit ravioli I'm gonna freak.
Let's drink, I'll have a glass of Benedictine & Brandy.
Kevin, great article....but I was hoping for a recipe too!
Donna, hurry up with yours!
I haven't had time to write it up yet, but I will.
Donna,
Sounds deliscious.
Love.