Where Cincinnati Comes to Eat!
Food
The Words of Fernand Point
I’ve recently been re-reading the new edition of MA GASTRONOMIE by Fernand Point and have again been taken by jottings from his notebook, some of which I have included below.
About Roasted Garlic
Roasted garlic is everywhere these days — in crackers, soups, cheese, salad dressings, and pasta sauces. This method is where it all begins. You can multiply this method to make as much roasted garlic as you need.
Benriner Slicer
The Benriner Slicer is a professional piece of equipment that no chef should be without.
Seasonal Produce
This category will tell you what ingredients are in season right now — and how to use them!
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