So, I’m not a big recipe guy, I am still in learning technique mode. Yet I have some books like, The Food Lab, that I absolutely could not imagine, not owning anymore.
I first heard of Chris Bianco on The Netflix series, "The Chef Show" with Roy Choi, the actor, and in this episode Chris Bianco and Chad Robertson. Although I do not follow Tartine, I recognize the importance of his and his wife’s mark on bread no bakeries, right up there with Franklin bbq, culture and following.
Any way, Chris’s philosophy instantly grabbed me. Yet, I did not pay any more attention to him. Likely a year or two later now, I am watching it again, and a bit deeper in the world of sourdough in my questions, and I watch the show again, and now I start understand the genius of this guy, also likely his growing up in NY in an Italian household, helped him a long a bit. The book arrived, I am only toes wet in jumping into his philosophies. But, I can already tell you it is going to be a great book.
I first heard of Chris Bianco on The Netflix series, "The Chef Show" with Roy Choi, the actor, and in this episode Chris Bianco and Chad Robertson. Although I do not follow Tartine, I recognize the importance of his and his wife’s mark on bread no bakeries, right up there with Franklin bbq, culture and following.
Any way, Chris’s philosophy instantly grabbed me. Yet, I did not pay any more attention to him. Likely a year or two later now, I am watching it again, and a bit deeper in the world of sourdough in my questions, and I watch the show again, and now I start understand the genius of this guy, also likely his growing up in NY in an Italian household, helped him a long a bit. The book arrived, I am only toes wet in jumping into his philosophies. But, I can already tell you it is going to be a great book.
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