92Y refrigerators - Episode 4: André Soltner

We are pleased to present the fourth installment of the series of videos 92Y refrigerators. André Soltner of Lutece fame and current dean of classical studies at the French Culinary Institute has invited us to his apartment in Upper East Side for a look into the kitchen and fridge. You get all the basics ... Fruit, chocolate, bread, cheese. But there is also some secret about how his decisions for salt, and why the effort did not bring back wine from Europe, but instead of vinegar. Soltner, originallyAlsace, in the last 60 years, the kitchen is known for his simple approach to cooking. Abhorred by using frozen or canned food and be wise: I always say you should eat better [off] grated carrots, which are fresh frozen, then caviar. It need or desire fancy equipment in his kitchen, and uses a small gas stove, the right knife for the right job and a good frying pan. The stuff of fantasy, this is for amateur cooks, told the New York Times in 2004, have gadget. Ihave 50 or 60 knives and I use only one. Read more: blog.92y.org