My cooking friend, Mark, emailed me a few weeks ago with a list of questions, reading recommendations, and an update on the North Carolina snowfall. He was practically snowed-in, with 8 inches in one day, and spent his time making stock. Me? I probably would have made cookies, or pie. But stock’s good too. He recommended I read some of Andrew Dornenburg’s books such as Culinary Artistry, or What to Drink with What you Eat, or The Flavor Bible. I own the latter two, and read them frequently. They’re perfect for making your own recipes, or for substituting ingredients, and especially for determining what to make for an Iron Chef battle. Apparently, he often asks chefs: If you were going to Antarctica for 2 years, what 10 ingredients would you take with you? When I answered Mark, I wasn’t sure what those top 10 ingredients would be. My mind immediately wandered to...
