Come for Dinner, Leslie Revsin - The late Leslie Revsin was actually the first woman chef at the Waldorf Astoria. It really is the best way to learn.įAVORITE COOKBOOKS (the ones she turns to most often for recipes and inspiration): I am a voracious reader and love to browse through books to look for ideas on dishes, usage of herbs or spices and love to be in other people's kitchens watching them cook. My focus is always how to take good ingredients and bring out the best in them without messing with them too much! I don't like to recreate dishes from restaurants in general preferring mostly to create my own creations. I have young kids, a full-time career and this keeps me very busy. I don't like to cook things that are very complicated and require hours of slaving in the kitchen. I think I have a very easy going cooking style. MONICA'S COOKING STYLE (in her own words): For those if you interested in that transition, I linked to an interview Monica gave (and a couple other related links) down below. home, and traded in a corporate career to be a full-time food writer and cooking teacher. And those are just a handful of the domestic titles - she writes internationally as well. She has written for just about every publication you can imagine - The New York Times, Bon Appetit, Food & Wine, The Washington Post, Chicago Tribune,, National Geographic Traveler. For those of you who aren't familiar with Monica's work - phew, it's hard to keep up. Monica and I got to chatting a bit over email, and I asked her if she'd do a favorite cookbooks list for us.
Remember her Baked Chile Pea Puffs stuffed with peas, paneer cheese, chiles, and garlic? So. A few weeks back I highlighted Monica Bhide's new cookbook, Modern Spice.
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