Ruhlman On Keeping It Simple
November 5, 2008 by Tracey Thompson
Filed under Recipes
image: www.freeimages.co.uk
Ruhlman ranted a little the other day about complicated recipes made simple and I think I agree with him. Years ago I had very little knowledge about cooking and really didn’t appreciate the art of cooking. Now I have learned the difference between getting dinner on the table and making a fine meal. 98% of the time I have to get dinner on the table, but there is that 2% that I wish to do something a little more and even learn a bit more.
Ruhlman was addressing a recent cookbook, Ducasse Made Simple, and his immediate reaction was why would you want Ducasse Made Simple? ”Can you imagine a book called The French Laundry Cookbook Made Simple? Such food would cease to be French Laundry food.” He goes on to say that he has nothing against simple recipes and quick fixes, but then you would seek out cookbooks that are dedicated to using only 5 ingredients or that is all about fast meals. A quick and easy mock Coq Au Vin is not Coq Au Vin.
Read more from Ruhlman and give us your take.
I agree that when you go to restaurants such as French Laundry or any of Alan Ducasse’s restaurants, you’re going for the fanciful skill, the fine tuned meal and essentially anything but a quick and easy meal thrown on a plate. But, I do think that for those that can’t afford to dine at such restaurants, it’s nice to see what dishes they make and see if you can make them in your own home.
Interesting take and I can agree with that. However, I think most people simply don’t have the time to make complicated meals at home. But that’s just me thinking out loud.