Chef Josiah Citrin of Melisse Recommends Cookbooks
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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 3 years ago
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 3 years ago
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.
NomadDad57 3 years ago
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.
iNewsie 3 years ago
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?
Buyonce 3 years ago
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!
WhiteNacho 4 years ago
Josiah Citrin, don't ever change. I am going to this restaurant for dinner next time I am in Santa Monica.
joeponto1 4 years ago 2