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| Image via PBS |
"As you get older, when I really think about the food that makes me salivate, it’s going to be that kind of food — from tacos to a beer. A roast of beef with a great bottle of white wine. Because I can visualize the dish, I can taste it in my memory. Often when you talk about molecular cooking, you don’t relate to it; it doesn’t really make you salivate. Cooking for me has to be something kind of visceral. This is the kind of food I go back to."
-Chef Jacques Pépin reflecting on his days in the Howard Johnson kitchens back in the '60s and how those are the foods he still craves today. [GS]
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