I went on to become a pretty good cook, sailing through sauces and pastas (and, I must add, placing third in my culinary class). But I never entirely recovered from the idea that fancy soups - restaurant-worthy soups - were somehow beyond my reach, best left to real chefs and, in the case of consommés, best left to Frank Ruta at Palena.Read whole article via www.washingtonpost.com
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