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Ralph Noble

I once had the opportunity, courtesy of a good friend, to watch a chef cook in a French restaurant; yes, lots of butter, but also salt, too, pinched out of a crock and dispersed with abandon.


What he said! Butter rules!

What's even better, I think that, like eggs, butter has been mostly rehabilitated by nutritionists.
Too much fat may make you fat and unhealthy, but butter is not particularly bad and there is no reason to use half-fat margarine with additives when you can enjoy the taste of butter. Better eat a little less than less well!


This is actually one of the few things I remember from reading the book long time ago. As far as I recall he also made fun of the whole "extra virgin olive oil cold pressed blabla" in italian restaurants, where in reality they also use mainly butter instead of olive oil.

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