When you’ve pulled your pot from the oven to regard your braise, to really see it, to smell it, you’ve connected yourself to generations and generations of people who have done the same thing for hundreds of years in exactly the same way. My mentor, Roland Henin, told me something long ago that changed the way I thought about cooking: “If you’re a really good cook,” he said, “you can go back in time.”

Thomas Keller, in The French Laundry Cookbook

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