Adrienne教会她的好朋友Joan法国和意大利厨艺。Joan写了一本书‘与Adrienne一起下厨’。这是一个关于爱的厨艺故事，也是一个关于友谊的厨艺故事。
5月14日周一晚上8点，快闪5分钟。
Joan和我们分享她一个有关爱和友谊的厨艺美食故事。
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1. Can you introduce yourself？
Answer: My name is Joan. I learned to cook and appreciate good food through my friend and mentor Adrienne. (I am on the left and Adrienne is on the right).
She learned to cook from the French chefs who were creating a New Cuisine in France in the late 60’s. She took private cooking lessons from Simca Beck who wrote the original Mastering French Cooking with Julia Child.
2. Why's your project 'Cooking with Adrienne'?
Answer： When Adrienne developed a type of dementia which would rob her of the ability to speak, write or communicate I desperately began compiling all the recipes and stories she shared with me over twenty years of cooking together. The website is http://cookingwithadrienne.com/. I published the book on Amazon because I realized that there was much more here than a compilation of recipes.
This was a way to approach food and cooking that was completely adaptable to whatever you had in the cupboard or fridge and could give you the skills to create authentic, great tasting dishes easily. The essence of the book and my cuisine is to experience the love and magic of cooking.
3. Can you use these recipes in China？
Answer: Yes you are right that Chinese and Western kitchens differ but we have explored how easy it is to translate my French or Italian spiced recipes into Chinese spiced recipes. The key is the cooking method. Once you understand how to cook the main ingredient the spicing can be adapted.
I think that once you have the confidence about how to cook you can adapt recipes to your own tastes or what is available in the local markets.
4. Can you give an example?
Answer: The basis of Cooking with Adrienne is that all food is good food if prepared properly. Which only means understanding how to cook a particular dish and then add the flavourings and spices that are to your taste. All recipes are adaptable!
This is an example of Sweet and Sour chicken, using very simple ingredients.
5. Is cooking science or art?
Answer: I think that one of the most important things Adrienne taught me was to taste, taste and taste again. There is a bit of science in cooking but there is also a great deal of art!
I think you get this basic understanding by cooking in your own kitchen for family and friends. Just like your mom, the more you do it the better and more confident you become. Before you know it you are reaching for ingredients instinctively because you know what the dish is lacking!
6. What are some basics to cook Western food?
Answer: When you think about the basics of cooking you need Salt, Fat, and Acid.
So in my kitchen, I have a variety of different salts depending on how they will be used. All kinds of fat from butter, olive oil to rendered duck and pork fat. Also, vinegar is a key ingredient for every type of cooking. I also use Chinese vinegar, red and white wine vinegar, balsamic and many other flavors.
I was not a foodie until I met Adrienne! But now I can't resist learning everything I can about cooking and sourcing great ingredients!
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