Chef Josiah Citrin of Melisse Recommends Cookbooks

[NomadDad57]

I was able to find this book also. Encyclopedia of Practical Gastronomy

ISBN: 0070010625 ISBN-13:9780070010628

Publisher: McGraw-Hill

Author: Ali-Bab. (Henry Babinski)

Translator: Elizabeth Benson

Not sure how this one scores with the Chef though.

[NomadDad57]

Also, the second book "Simply French"

ISBN: B000N79ZOC ISBN-13:9780688143565

Publisher: William Morrow Cookbooks

Author Patricia Wells presents the cuisine of Joel Robuchon. I believe that's the one that Chef is referring to. Let me know if I'm wrong please.

[NomadDad57]

OK. Did some research. According to the Encyclopedia of Food and Wine: Ali -Bab The pseudonym of Henry Babinski, a French gourmand who,

as an engineer on location and desperate for good food, taught himself

to cook. His mammoth Gastronome Pratique ( 1928), which has since

become a classic, shows that he learned very well. If anyone finds this in English please let me know.

[Buyonce]

Friendly looking chef/owner. That really goes a long way in keeping customers happy. Melisse is one of my favourites. Is Josiah Citrin actually French or of french origings by the way?

[iNewsie]

I went to school with Josiah. We fought on the playground and he picked fights with others, but he's changed soooo much since those days. His parents are French, at least I remember his father was VERY French. It's good to see him achieve so much success.

[WhiteNacho]

I like to cook a nice Filet Mignon or perhaps an aged Rib Eye on the grill with a covering of melted gorganzola cheeze with raisins and cracked pepper corns. Serve with a cesar salad and San Luis Sour dough garlic bread and a nice California Pinot Noir. Preferably from Santa Barbara County. Take that chef!

[joeponto1]

Josiah Citrin, don't ever change. I am going to this restaurant for dinner next time I am in Santa Monica.