Ingredients

Appears in
top 1000Culinary Artistry
Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About
  1. Meyer lemons. They’re amazing to eat whole, skin and everything!
  2. Dark chocolate. Chocolate that’s about 60-70 percent cocoa—not extra-bitter [over 70 percent]. (See François Payard’s Warm Chocolate Soufflé recipe.)
  3. Coffee. I drink about ten to twelve cups a day.
  4. Nuts. I love pistachio nuts and macadamia nuts, which we don’t use in France.
  5. Red wine. A Burgundy or Bordeaux—I’ve only started to love white wine.
  6. Armagnac. My grandfather used to eat prunes soaked in Armagnac.
  7. Cognac.
  8. Black figs. I prefer them to green figs.
  9. Strawberries.
  10. Raspberries. I love berries!