I’ve always been a decorator. Even as a kid, I’d make things look better with fish. Fish are streamlined, and most are shiny, and they work in any room, with a little imagination. The kitchen obviously, mackerel, sardines are beyond lovely, and my favorite to eat. Ephemeral décor. But then there’s fabric pulled tight to create sleekness. Or glass, blown glass maybe, of varying colors, like the body of a real fish only human realized. I’ve always said, if you like pink, yellow, and turquoise, work with fish. If you like to stuff things tight, work with fish. If you like things fresh, work with fish, but work fast, unless you’re working in plastic or metallic paper. The only medium that doesn’t work with fish, in my opinion, is wool. Wool is anti-fish. A knitted fish is a thing of horror to a decorator like me. I think most people would agree with this.
Welcome to Ericademane.com
I am a chef, food writer, and herbalist who specializes in improvisational Italian cooking. I am the author of The Flavors of Southern Italy and Pasta Improvvisata, as well as Williams-Sonoma Pasta, which is available at Williams-Sonoma stores. A member of the Association of Culinary Professionals, The New York Women's Culinary Alliance, The New York Culinary Historians, The Herb Society of America, and the Italian-based International Slow Food Movement, I live in New York City.
For more about me, see About Erica De Mane.
Buy a copy of The Flavors of Southern Italy.
Buy a copy of Pasta Improvvisata.
Buy a copy of Williams-Sonoma Pasta.Buy a copy of my ebook, Pasta Improv
Follow me on Twitter.
- Baccalà Mantecato for a Winter Lockdown ericademane.com/2021/01/24/bac… via @EricaDeMane 1 day ago
- Baccalà Mantecato for a Winter Lockdown ericademane.com/2021/01/24/bac… 1 day ago
- Semolina and saffron pasta with a sausage and fennel sauce . Hand rolled. Burns think rd steam. https://t.co/6hiBP1wiQ1 5 days ago
- Saffron tagliatelle for inauguration day https://t.co/Tlwd3nCLdO 5 days ago
- New day https://t.co/qeg39hFGW4 6 days ago
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