When I was first married I didn’t know how to cook anything except well-done steaks. On the advice of my butcher, I slathered steaks with ballpark mustard before grilling, and I thought I was a gourmet. Then, I learned a few tricks about cooking and about prepared mustards. When Jacques Pépin taught at my cooking school in Miami, I watched in awe as he chopped garlic as fast as a food processor, deboned a whole chicken in less than a minute,...
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