Techniques

Appears in

Published 1996

Steaming. It’s healthy, and can always be prepared with simplicity. When you steam something, the idea is to flavor what you steam in order to preserve the purity of the dish. I’d use this for seafood, fish, shellfish.
Braising. I’d use this for roasts and meat mostly, serving them with a basic jus.
Grilling. That’s how I live and cook in the summer. I love vegetables and whole fish, like salmon, cooked on the grill.

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