Techniques

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Published 1996

Grilling/spit-roasting. I love it. To me, grilling means cooking. I love the connection to live fire. Escoffier defines grilling as “the remote starting point of our art.”
Deep-fat frying. I love fried food—especially the crispy crunchiness of it.
Chris pleaded for an eleventh ingredient when he realized he hadn’t brought beer, and offered to trade in his third technique: “Any kind of cold beer—but preferably Samuel Adams.” (See Chris Schlesinger’s recipes.)

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