Shrimp and grits. photo by Donna Turner Ruhlman
One of hard things about writing books is that they are in constant flux and then they are permanent. Thanks to the organic nature of blogs, I can make amends.
When I was at the
Culinary Institute of America, one of my best and favorite teachers was
Eve Felder, who taught Garde Manger. She was the Cheshire Cat of chefs, perched high on stacked stools, who taught us that "Cooking is alchemy, cooking is magic!"
And she was right. Righter than I knew, in fact.
I'm heading to her native city, Charleston, South Carolina, and so she's been on my mind. When I wanted to do a butter-poached shrimp for
Ruhlman's Twenty, I naturally wanted to pair it with grits. Who did I call for grits finesse ...
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