I am a chef in NYC and I'm looking for recipes based on simple ratios, ie. 3:1 oil/Vinegar Vinaigrette; pasta dough based on 100 grams of flour per egg yolk. That kind of thing. I welcome recipes in all categories, and love recipes passed down from your mother or grandmother or cousin in Italy.I have some interesting recipes to share of this kind also. Thanks in advance,
Matthew |