TN: '96 Burgundy

[Randy Caparoso]

Well, if you ask me, short of doing stints in a good French restaurant (which are getting increasingly rarer these days, with people going to Mediterranean/California style cooking these days), all you can do is work at it. Julia Child and Elizabeth David are great places to start. Read, and do it. It's all about stock.

By the way, wood grilled white fish (like swordfish) with mango/pineapple/cilantro salsa (layered, perhaps, with thin slivers of fresh avocado) is pretty good with fat, oaky/fruity California style Chardonnay. It was David Rosengarten, I believe, who first celebrated the joys of that.

Personally, I hate to cook. I'll open the bottle and watch, thank you. Let the "real" men (and women) do the hard work.

[This message has been edited by Randy Caparoso (edited 08-17-99).]