That zing of acid — do you really need it?
Often a squeeze of lemon or splash of vinegar is just the thing. But not always!
Happy Friday, zippy cook!
In the course of researching something I’ll write about later (maybe next week), I happened to reach for Buvette, Jody Williams’ 2014 cookbook, filled with recipes from her New York City restaurant of the same name. (Since then, she has opened Buvette outposts in Paris, Tokyo, London, Mexico City and Seoul.)
I’ve had the book since it was first published, but I was a restaurant critic at the time, and dining out most nights didn’t leave time for cooking. For that reason, the book — which garnered tons of attention — escaped my attention.
Then last year, after falling in love with the Via Carota cookbook — of which Williams is co-author (with her wife and business partner Rita Sodi) — I flipped through Buvette, and was wowed. I know — how dumb, coming so late to a book every media outlet gushed about nearly a decade ago. I knew then I needed to dive into Buvette and cook from it, soon.