Through the decades, Mrs. Edelstein has played the Yiddish Marcella Hazan to generations of new cooks toiling in the tea room kitchen, guiding them to turn out meals that have been termed "a New York institution" by New York magazine, including "the best matzo ball soup in town," according to Condé Nast Traveler.
She would preside over long sessions in our small kitchen, guiding us through our daily problems by discussing Greek philosophy.
The kitchen, guided nightly by another Frenchman, Cedric Maupillier, turns out big, soulful food, including many classics: fried oysters with tartar sauce ($16), chilled ratatouille ($9), braised rabbit with spaetzle ($19), steak au poivre ($25).
Every so often publishers issue kitchen guides with definitions, measurements, conversion tables and the like.
The second part of the book is a kitchen guide and twenty easy, affordable vegetarian recipes.
When I was growing up, this was in everyone's home, an iconic kitchen guide for every young married Kiwi couple building a life together.
Out jumps our lugubrious kitchen guide, Pierre Noir, to explain the delicate dismemberment of an ortolan: the blinding, fattening, the cooking (in brandy), the chewing, the savouring of the entire life of a bird, from the wheat fields of Morocco, through the salt air of the Mediterranean, to the lavender fields of Provence.
The kitchen is guided by a giant digital clock blinking each second in fluorescent red.
Thrift and enjoyment in the kitchen are also the guiding principles behind the recipes in her second book in two years, "The Pleasures of Cooking for One".
The two kitchen superstars have guided the new restaurant's menu, but left the day-to-day cooking to STANLEY WONG, the chef de cuisine, and PICHET ONG, left, the pastry chef.
Buckland Abbey's resident Victorian kitchen maid guides visitors through tasks that were once everyday, such as churning butter.
