Ingredients

Appears in
top 1000Culinary Artistry
Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About
  1. Potatoes. They’re so flexible—sugared, with milk, I could even make a dessert of them. And I could make vodka.
  2. Turbot. It’s my favorite fish, and makes a fabulous stock. It’s very, very delicate with a very pure taste.
  3. A cow, pregnant with a male calf. For milk and beef.
  4. Sugar. I could use it to cure pork and to make rum.
  5. Olives. I could make olive oil from them and use them for flavoring. I love them—and they’re very nutritious.
  6. Seed packet: a Burpee “Grand Slam” cornucopia of seeds. With seeds for thyme, beans, citrus, tarragon, parsley, lettuces, chile peppers, and some kind of grain (like buckwheat).
  7. Lamb. It’s the meat I can eat the most and not get tired of. Plus I’d have wool and lanolin.
  8. Mangoes.
  9. Grapes. I could make wine, and dry them to make raisins. And I could make vinegar.
  10. Pork. I couldn’t live without a pig. I adore ham and bacon and things. (See Jeremiah Tower’s recipe for Roast Pork Loin.)