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Jonathan Dixon
More books by Jonathan Dixon…
“If you take a shortcut now, you'll be taking them for the rest of your career.”
― Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America
― Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America
“What I’d just seen was a philosophy of life in action. Two guys—two kids—who one day decided they would be excellent; who disciplined themselves, learned everything they could, practiced aggressively, and moved their thinking onto a whole other plane.”
― Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America
― Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America
“cantaloupe should have a strong cantaloupe smell. It too should feel heavy, and its “belly button” should be smooth, inverted, and round. The webbing should be raised and distinct, dry, with very little green. A honeydew should feel waxy and tacky, with a little give where it was cut. Tomatoes contain three acids: malic, glutamic, and citric. Dark tomatoes are high in acid; yellow or light tomatoes are lower.”
― Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America
― Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America
Topics Mentioning This Author
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Readers and Reading:
July-August 2011 chat
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21 | 23 | Aug 15, 2011 04:32PM | |
| Cover to Cover Ch...: Shay's Less is More Challenge 2011 | 43 | 115 | Dec 23, 2011 02:30PM | |
| Nothing But Readi...: Level 3 of the Serious Readers Challenge for 2011 | 167 | 291 | Jan 01, 2012 08:27PM | |
| One Million Pages...: Shay's 1,000,000 pages | 752 | 294 | Oct 05, 2012 11:57PM |
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