It was a passion with roots in the Los Angeles Borscht Belt, where, as a boy of 6, Aidells would watch in awe as his Jewish grandmother stretched knish dough across an oil-cloth-lined dining table and fed him chicken soup, piroshkis and brisket.
He loved it, and friends like Julia Child loved his sausages. The new recipes read like a season of Anthony Bourdain shows, with Aidells uncovering both budget-friendly and fit-for-company dishes from taco-stand owners, cabdrivers and grandmothers around the globe. He says the page tome is his last book. My roommate had a James Beard cookbook that was falling apart and written for home cooks.
I got a lot of use out of that one. Then my roommate my senior year got us a subscription to Gourmet. I went off to be a graduate student and the Time Life Foods of the World were around.
I cooked through all 35 and learned a tremendous amount. Those books gave you the actual ingredients and let you go find it on your own. That was a great breakthrough. Even if I watch the old shows today, I still learn stuff. Actual La Methode showed me how to turn a fridge into a sausage smoker. I still have the fridges.
They are historical. My wife hates them. The Italian recipes I have are the best. Vikram Vij is the best Indian restaurateur in North America. His wife is opening a branch in Seattle soon.
Aidells: I credit a lot of my success more to relationships, and to treating people in a straightforward and fair way. I still have relationships from the first sausage sale I made 30 years ago. Aidells: We do most of our eating in Healdsburg on the weekend. Our favorite place is the Farmhouse. The chef has become our friend and I think he is the best chef in the county. Make Fun. Thrillist Serves. Enter your email address Subscribe. Social Media Links.
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