Food & Drink
At first glance, restaurant cookbooks do the remarkable work of translating restaurant dishes for a home kitchen. But is it possible to replicate their dining experience without a sous chef and kitchen staff? This panel asks what is most important for the home cook to retain from a restaurant experience. Food52’s Mayukh Sen moderates this stimulating conversation between Raquel Pelzel (Num Pang: The Cookbook and Breaking Breads), Sohui Kim (chef and author of The Good Fork), and test kitchen director at Saveur magazine Stacy Adimando (Nopalito: A Mexican Kitchen).