This site is designed to explain, in detail, concepts, techniques and recipes, making them accessible to the novice as well as providing a springboard of creativity to the more experienced culinary UNprofessional.
I grew up with a Jewish mother who cooked dinner almost every night, using such well defined measurements as "a little of that" and "a bit of this" and a chemist father who constantly corrected me until I learned how to properly beat an egg. These two different perspectives led to…well, me. In my teenage years, I started experimenting...with food, that is...and created what my parents could only call "concoctions." Even though those "concoctions" were, admittedly, grossly inedible, I learned on my own how flavors and textures complement and clash each other.