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Comments on: You Talkin to Me? All Things Tasty 2010-10-23T00:04:25Z WordPress http://www.hungrymag.com/2009/03/05/you-talkin-to-me/feed/atom/ By: mark mendez mark mendez http://carnivalechicago.com http://www.hungrymag.com/2009/03/05/you-talkin-to-me/comment-page-1/#comment-9951 2009-03-06T13:58:48Z 2009-03-06T13:58:48Z As a professional chef I usually don’t buy a cookbook for the recipes per se, I usually try to get a glimpse of the cook through his work.I find the greatest chefs tend to uderstand the need to put a part of their soul into what they do. I love it when chefs provide a backdrop or personal insight into certain dishes because it lets you into a small part of their life and gives that recipe more meaning and relevance. People always ask me for recipes and I reluctantly agree with the caveat that they drink a beer or glass of wine beforehand and share the food with someone they love or care about and not worry so much about getting everything technicaly(?) perfect. I think Andrew Carmellini understands this, which is why I respect him as a chef and why I also own his book.

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By: consumatron consumatron http://www.consumatron.com http://www.hungrymag.com/2009/03/05/you-talkin-to-me/comment-page-1/#comment-9950 2009-03-05T16:08:27Z 2009-03-05T16:08:27Z I was lucky enough to attend an event for this book with Carmellini, and I have to say the testosterone punch doesn’t come across in his personality.

Also, the Short Ribs Braciole recipe from this book is in the top five recipes I’ve recreated from a cookbook over the last few years.

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