A Chef’s Return to the Fundamentals
Three kitchens,
one table.
The recipes and disciplines that shaped one cook’s hands — carried from a grandmother in Jamaica, a foster mother in England, and a mentor’s kitchen in Mexico. Woven together, they became a way of cooking, and a way back to it.
The Three Kitchens
Each one taught a different truth about cooking.
Jamaica
Grandmother
Heat, colour, abundance — and the understanding that food is inseparable from love.
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England
Foster Mother
Order, restraint, and the quiet satisfaction of things done properly.
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Mexico
Chef Rick DeLeon
The heart of the craft — passion, humility, and joy found in the work itself.
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The Book
Going Back to Basics
A guide, a record, and a homecoming — for anyone who once loved cooking and lost the thread. Every technique is paired with a short film, reached by scanning the page.
More about the book →“Going back to basics is not a surrender. It is a homecoming.” From the preface