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Home Cooking with Richard Blais--So Good

May 17, 2017 Caron Golden

Recently I had the opportunity to sit with Top Chef alum and San Diego restaurateur Richard Blais and talk about his new cookbook, So Good. The book is Blais' second--and geared toward the home cook who may not be all that keen on trying out Blais' more modernist, science-geek techniques. The recipes are more user-friendly and accessible than you'd think, although he also encourages home cooks to reach a bit. I used my time with Blais to get tips for how to better succeed with various recipes, so you'll get the benefit of his expertise. He's a good teacher. You can find the story in this week's San Diego Union-Tribune food section.

← Chef Brian Malarkey's Perfect PicnicThe Basics of Mexican Cooking and 3 Essential Tools with Chef Sara Polczynski →

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