How to conquer Allan Bay

by Monday, October 31, 2011

A one-way journey in taste paradise. This is what every gourmet dreams that the dish can give. And is willing to do km, pay accounts also salted and wander through life looking for raw excelled with which to experience new emotions among home cookers. Those of Allan Bay, cult writer for all lovers of food and wine (Cooks becomes It is his best selling book), are there, just a step from heaven and from the sky, on the eighteenth floor of an elegant building in the heart of Milan. Between here and create recipes stove (He has written over 20 thousand), head new equipment, churns out ideas for new books, and play, "because the kitchen, in primis, is passion, fun, and, Note, game». Graduated in economics at the Bocconi University of Milan, for many years he was involved in the sale of machinery for the production of light bulbs, then scientific publishing, medical and technical, television production and only in 1994 He turned his passion into culinary work, as journalist and author. How Come? "It happened by accident. I was always busy as a passionate cooking. One evening he came to dinner Alessandro Sallusti, then head of the Chronicle Corriere della Sera, and tell how you feeling ate in centuries past, in the end I decided to write some article about restaurants in Milan. So I started».

See Allan Bay tinkering in the kitchen is like attending a solo dancer of the scale, or the performance of a seasoned conductor: instead of the wand, the ladle in hand; instead of the bow tie, a spotless white apron; and instead of musical instruments, ingredients and raw materials. But the Alchemy of gestures and the Symphony of the final result are equally music, Although the palate. And if dreams of being the count Rumford, during the day you have to "settle" to be "only" King of gourmet, to which each week, from columns Corriere della Sera, ignite creativity, revealing tricks and singing tips and recipes.

Cooking with leftovers is a very popular topic in recent times, How come?

Because today there is greater attention and newfound ethics due to crisis. From a macroeconomic point of view, though, could use more knowing how to buy and store well: When we are home we never know how to best preserve the food we buy, so, at the end, they throw a lot of things, or they cook and then further. Usually eaten cold leftovers, While there are actually many ways to ensure that they become more good recipes: the task of suggesting how to do it is for, even, us journalists.


Allan Bay for many is a guru and a trend in kitchen. After the kitchen leftovers., What are the next trend?

Maybe the next trend, What more I hope take foot, How to store will be optimally, one aspect that, as I said before, is much more important than cooking with leftovers.

There is a recipe out of the crisis that struck catering inevitably?

There is a recipe for all, because each and every local chef is different: does not exist, then, one way out, There are many and each must find one that suits him, According to its customers, the place where he is and his very personal propensity. In General, Anyway, I believe that today the chefs should learn how to buy better, devote more time to buy. This means not only buy from the usual suspects, but do work long and hard as to hunt for small producers. In addition, great products are to be found, but less noble: even with a good onion will make excellent dishes. At the international level, then, is epoch-making opening worldwide to haute cuisine, What was once French, Germany, Switzerland and Italian a bit, While American is also now, Scandinavia and so on, not to mention the Chinese and Japanese Masters. The world of haute cuisine, In short, has become global and that is very positive. Today, then, We simply have to participate in an international competition, dominating all new techniques. To do this, It is necessary to study, buy well, think about dishes with less expensive ingredients, but then the rest is instinct, that is different for each of us.

What are the instruments that must not miss in a chef's kitchen home?

Certainly the scale per gram, because the eye always betrays. We're all used to look at the recipes and inspire them: My advice, Instead, is to make them, following precisely the ingredients. In the second bar, must not miss good knives, but rarely, Instead, you buy. When I go to a friend's House to Cook, I always carry my knives, and do not ever use them…

She has published over twenty books and, among other things, He oversaw the introduction of the book by Roberta Schira Love greedy, a collection of recipes in the kitchen in order to seduce him or her. There are unisex and foolproof dishes, Anyone who is invited to the dinner, to win at table?

I would say no, because luckily there are women and men equal. You can find a woman who loves the tripe and another who just sees before run like hell, one that goes crazy for Champagne and another who doesn't drink wine, Although in this case a teetotaler would be better not to invite her to dinner ...

And to conquer Allan Bay, What to Cook?

Oh ... Simple things with excellent raw materials. And do challenging dishes, as pasta al pomodoro: better a bollito misto, that is not so complicated to make. In General, Anyway, I am one by salty, the sweet I don't even know what it is.

What dishes a gourmet should eat at least once in your life?

All good dishes. A true gourmet must have desire to eat it all, You can't say "I do not eat because I don't like".

There is something in the kitchen that he wanted to invent her?

I wanted to invent things for success, as the Roner, the extraordinary tool that lets you cook in a Bain-Marie at controlled temperature, that represented a turning point in the kitchen. I would love to be the inventor of new techniques, but I would settle just to have created the pacojet, allowing at once and within seconds of chopping, turn and stir a previously frozen in a special container. But most of all I wanted to be like Benjamin Thompson, better known as count Rumford, inventor of cooking at low temperature, of stove and fireplace, or be what brought the potatoes in Europe.

(my interview on at table, October 2011)


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