With most of our books neatly boxed up in the basement, I can only reflect on the pleasure of our library. Today, Alain Senderens popped into my mind. While his three-star restaurant exists only in memory, his book “The Three-Star Recipes of Alain Senderens” still can be found. These recipes have a natural simplicity, which, when read through, show his insistence on perfection and execution from idea to dish. Also, Senderens is known for developing dishes that coexist with particular wines. Such thought about the symbiotic relationship between food and wine is often overlooked. Anyway, there is a glut of his book for sale, starting at $3.80. The information and thought process behind these recipes are worth 20 times that.
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