On Anthony Bourdain, Food and Archetypes

So I was watching Tony last night and realized that my affection and attraction for him is totally understandable. As as he ages he looks more and more like my husband. In fact thinking back he has that "look" that attracted me to a number of my former loves.

So then I started to think about those kinds of themes that draw each of us back to what we find comfort and pleasure in. As far as food goes for me it's without a doubt Italian flavors. Face it, I love food of all kinds. I enjoy it all...but at the end of the day when I'm having a rough time and I need to eat I'll usually gravitate towards the garlic, tomato, olive oil and basil roots of an Italian meal. My ethnic roots are Eastern European but my culinary home is clearly in Italy and Mario Batalli is my guru.

Where is your culinary home and which chef do you look towards the most in helping you root there?

Then Mario for the modern sensibility to what I know and love.

Whenever I'm really stuck and uninspired, I know I can chop a bunch of veg, throw them into a wok with aromatics, layer on things like soy sauce, toasted sesame, hot peppers, and the green tops of scallions, and it will always come out good.

I've even found myself adapting Italian, French and eastern European stuff to Chinese prep and cooking techniques.

Although I certainly don't always cook in the manner of the stars of that movement, I'm always trying to think fresh, sustainable, locavore, etc. etc. etc. and apply those principles to meals.

I have an extensive cookbook collection, and I have read a lot of Gourmet magazines and Bon Appetit before the proliferation of other magazines on the shelf.

It's pretty hard to single out one influence or theme. I also know that if I were cooking only for one, I would eat infinitely more simply than I have for many years.

But I am all over the place when it comes to cuisine. I learned French, Italian, German classics, got the basic techniques down and realized that I love them all for different reasons. I learned how to do from-scratch Mexican in the late 70s when we moved east because there were no Mexican restaurants at that time. When I became allergic to cheese in my mid-30s I began to explore middle-eastern and Asian cooking. Madhur Jaffrey for Indian, Julia Child for French, Batalli for Italian, Diana Kennedy for Mexican, and now I've made nearly every recipe in a no-chef-named Thai cookbook that does not disappoint. I have no limits on what I can do with food now (except for equipment and space) and often try out new dishes on guests. Oh, I haven't a clue about outdoor grilling. I enjoy it, but have never ventured to try more than burgers or chicken, myself. Just maybe that's because I need to be taken out to dinner occasionally, and a good burger is never too much to ask. Same for Chinese. I can do it, but I'd rather be pampered. Besides, I don't have any room in my spice cabinet left. :hi: