Another Easter Recipe: French Rolls
CONTINUING the posts on my Easter menu, I offer this excellent recipe for French rolls by Fine Cooking magazine. It is the best recipe for rolls I have made (and I have made quite a few.)
First a few words about the all-important, pressing subjects of cookbooks, cooking magazines and culinary knowledge. As I say below:
My own personal philosophy of cooking is that the purpose of any given culinary effort is not the immediate meal. It is the knowledge and closeness gained. Regardless of the outcome of cooking efforts, every experience in the kitchen results in knowledge – knowledge of our materials – and an intimacy with these materials, which are the intriguing and unassuming products of nature and human artifice. The cook is scientist, craftsman and lover of woods, fields and factory. Also, a cooking experience is a thinking experience. Though Plato had insulting things to say about cooks, contending they could never attain philosophical excellence, we do in our own way possess the philosopher’s gift of time for meditation. The hands work in concert with the mind.





