Feb 09 2009

Chef Josiah Citrin of Melisse Recommends Cookbooks

7 responses so far

7 Responses to “Chef Josiah Citrin of Melisse Recommends Cookbooks”

1. # NomadDad57on 09 Feb 2009 at 8:46 pm

   I was able to find …
   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.

2. # NomadDad57on 09 Feb 2009 at 8:46 pm

   Also, the second …
   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.

3. # NomadDad57on 09 Feb 2009 at 8:46 pm

   OK. Did some …
   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.

4. # iNewsieon 09 Feb 2009 at 8:46 pm

   I went to school …
   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.

5. # Buyonceon 09 Feb 2009 at 8:46 pm

   Friendly looking …
   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?

6. # WhiteNachoon 09 Feb 2009 at 8:46 pm

   I like to cook a …
   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!

7. # joeponto1on 09 Feb 2009 at 8:46 pm

   Josiah Citrin, …
   Josiah Citrin, don’t ever change. I am going to this restaurant for dinner next time I am in Santa Monica.

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