Status Updates From A Tuscan in the Kitchen: Re...

I want to know why I can’t order a new hardcover (or even a sad paperback) of this from amazon. Why do we let incredible books like this fall away from our national psyche? I only knew to read this because Pino was in Anthony Bourdain’s book. After reading what Bourdain wrote, I had to read Pino’s cookbook.

If we cooked a sauce down too much, Pino told us to add some liquid. We asked, “Broth? Wine? Water?” and he said, “How can I answer that? What do you want to taste more of? It’s a free country.”

“Most cookbooks give exact amounts of this and that, but I never learned about timing and quantities—I did everything by instinct. If you make a mistake in tablespoons, it’s not going to hurt you. You don’t need a prescription for cooking food; you’re the person in charge. Don’t be afraid to follow your feelings. Be flexible, be creative—abandon your inhibitions and have fun.“