Pretty soon I’m going to start promoting the new book, The Elements of Cooking—actually, I've already started; here’s an essay about why I wrote the book on Amazon. But, having been recently enthralled by the 127 excellent comments on the cookbook post and so much hunger for fundamentals, I want to link to Bob del Grosso, who has given an early appraisal of my new book that is so resounding—“clearly the work of someone who has spent many years cooking,” Bob writes, “thinking about cooking and synthesizing what he experienced into a coherent philosophical outlook”—that I want to link to it here. Bob was one of my first chefs at the CIA who taught me ways of thinking about food, so his words are especially gratifying. I respect Bob so much, in fact, I gave him an early draft of elements and asked him to comment. He helped me to refine many of the definitions and terms. While we’ve become friends, as he notes at the end of the review, I don’t think he’d have offered this on his blog had he not believed what he was writing.
But Bob, am I really thought of as Jimmy Olsen in an Apron? I’m not sure how to feel about this.