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Appears in
top 1000Culinary Artistry
Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About
  • Seltzer water.
  • Eggs.
  • A good Cognac.
  • Flour.
  • Sugar.
  • Flavorings. I’d bring lemons and vanilla beans—and marjoram! I especially love marjoram on potatoes.
  • Apples. I could survive on apples alone. I love apples! There’s nothing more universal.
  • Cinnamon.
  • Hazelnuts. I like them more than almonds—they have a stronger flavor, especially when they’re roasted, when their smell and taste become so robust!
  • Chocolate. Semi-sweet.
“I wouldn’t need butter—I’d get coconut oil from the coconuts,” Schorner says.

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