…so I’ve decided to revisit my cooking class with her recently – and post a picture gallery exclusively for all addicts of the flying chef from Japan. If you have missed my report about the event, you’ll find (or re-read it) here. If you’re not yet a believer, well, just give it some time. Once you have your copy of Fumiko Kono’s great cook book (only in French, sorry: La cuisine de Fumiko), you’ll know why so many people are followers.
- Now…what’s next?
- Grating daikon.
- Use your hands while cooking!
- Chopping precisely.
- “Never forget the salt.”
- “Cook with your ears.”
- Daikon discs, ready to use.
- Slicing foie gras.
- Dressed in plain white: Fumiko at Ecole Ducasse.
- Japanese touch, French ideas.
- You know this velouté from my recipe’s section, don’t you?
- Directions in plain French.
- Turning daikon discs.
- The chef’s right hand.
- Dressing plates.
- Foie gras à la Fumiko: with a crunchy topping.
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