Wednesday April 14, 2010
Christopher Blair grew up in Connecticut in the 1950's in a typical home where Mom always served home-cooked meals. But it was Chris's time in college that helped him evolve into an intuitive cook, a bread baker and lover of seasonal ingredients. One of Chris's favorite books: The Cook Book Decoder or Culinary Alchemy Explained by Arthur Grosser, helps him think about how different foods interact with seasonings from chemistry point of view.
Chris does a brilliant job fusing the art and science of cooking. Who would ever think of pairing paté with ground coffee beans or ground chocolate? Enjoy the interview.