Chef Costello boils down the essence of cooking
By Richard Leong
NEW YORK (Reuters Life!) - Chef Lauren Braun Costello believes knowing the highest standards of cooking produces the best dishes. The 32 year-old New York native co-wrote "Notes on Cooking" with Russell Reich, a former student. The book contains 217 nuggets of tips, insights and advice on cooking.
Costello, who is also a teacher and a food stylist, spoke to Reuters about food writing and her view on cooking.
Q: What do you want people to take away from your book?
A: "There is more to cooking than the recipe and the ingredients they are using. There is a way of thinking and feeling your way through the kitchen."
Q; How tough was it to structure your thoughts on cooking in this concise format?
A: "The book was written with the most essential information. We assigned categories and divided them up. It was less forcefully structured. It was more free-flowing. We let the content speak for itself."
Q; What is your view on short-cuts like using store-bought stocks and sauces, which are prevalent on TV cooking shows?
A: "Everybody's lifestyles are different. Everybody's needs are different and everybody's interests are different. But we have to have standards. But it's okay to fall short of those standards. I fall short of those standards. At least we know what our anchor is." Continued...