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Ingredients
By Andrew Dornenburg and Karen Page
Published 1996
- Oysters. I absolutely adore them. I always have, and always will. They’re one of my favorite things in the world. I never tire of them.
- Shellfish—lobster. It might be sentimental; I’ve just spent a whole year in an intimate relationship with this creature [White’s next book is Lobster at Home]. It’s very versatile.
- Spinach. [While White initially planned to take butter to cook with, when he later realized he could cook with rendered pork fat, he opted to take spinach instead.] I love spinach. I could eat it as a salad or cook it as a vegetable.
- Pork. I adore it. It’s so versatile—I’d be able to use it as my only meat.
- Starch—potatoes. Because I’m Irish! Seriously, they’re a real staple for me. Given the grains of the world, I’m definitely a potato guy.
- Citrus fruit—oranges. I’d need a citrus fruit, since I have all that seafood. I’d really want to have limes and oranges and grapefruits and lemons. I feel like my body needs citrus—it’s beyond the flavor, which I really enjoy.
- Onions. They’re the king of vegetables. Pick up any cookbook off your shelf and see what the most used vegetable is in every recipe. It’s onions.
- Spices—chiles or black pepper. Personally, I like pretty spicy food, so I’d need a “heat” ingredient. It would add a little zest.
- Herbs—mint or basil or thyme. It would make my food have some extra dimension.
Corn. I love corn. I grew up eating com; it’s a very satisfying vegetable for me. It’s kind of a starch/vegetable.
“I can make my own salt; I could boil ocean water in a pan. My mind is racing now—I’m thinking about ginger and garlic. I guess Peking duck doesn’t fit. And you can tell I’m not a dessert person,” says White.
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