I've posted a new entry at Dining with Bacchus about my visit with Chef Thomas Wolfe of Peristyle and Wolfe's in the Warehouse.He told me a lot about his development as a chef, shared some stories about working on the line at Emeril's with several individuals who would go on to national fame as chefs, and explained the four-day process behind his famous Slow Roasted Cane Syrup Duck.
I also tried to get him to tell me about his least favorite chef.
I asked him about cookbooks that he considered influential to his approach to cooking, too. Here are a few of the titles he mentioned:
The books of Thomas Keller, the famous chef-restaurateur behind The French Laundry and per se, and author of several cookbooks, for his methods and philosophy.Read about my visit with Chef Tom Wolfe at Peristyle.
James Peterson's books, especially his Fish & Shellfish and Glorious French Food.
The chef's ultimate reference book: Larousse Gastronomique.
--Marshal Zeringue
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