Chef Paul Rocks

Takes a bullet and keeps on cooking.

I love Chef Paul. His cookbooks are fantastic, but are bastions of what I refer to as “sous chef cooking”. The recipes take 14 pans, 1200 steps, and ideally several line cooks to handle the details. They’re the kind of recipes that make you want to delegate everything off to the sous chef and go have a drink. Of course, the easy answer is to go eat at his restaurant and not worry about it, but since I live in Houston, that’s not always an answer.

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