There is no reason why "home cooking" should not be as pleasurable as haute cuisine and generally better except in the best places because there is less to screw up. After all , this isn't France.
Chicken or calf liver is different from foies gras, but can also be divine. All it takes is a cook who knows how. But good luck. In Toronto with all the prancing who cooks beans properly? Who cooks beans? I still remember from years ago a clear soup with a few lima beans in it at Marcel Rethore's place on Yonge St, Quartier(?). Beautiful. Marcel went broke.
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