Hot Stew & Cold Soup
Oftentimes, it’s better to let someone else do the talking about the food. In this case, it’s Anthony Bourdain and he’s talking about the virtues of vichyssoise. I asked our patient British waiter what this delightfully cool, tasty liquid was. “Vichyssoise,” came the reply, a word that to this day—even though it’s now a tired old warhorse of a menu selection and one I’ve prepared thousands of times—still has a magical ring to it. —Anthony Bourdain, Kitchen Confidential In fact, it…
