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Magazine article
Classical VS Modern Ratatouille
The National culinary review, v 50(2), pp 24-30
Mar 2026
Featured in Collection : Drexel's Newest Publications
Abstract
Young cooks these days are more likely to have been introduced to ratatouille from the Pixar movie than from the
cuisine of southern France. But even without deep familiarity with its culinary roots, the dish can be a powerful hook
to engage culinarians and guests alike, transforming humble vegetables into something rich, silky and sublime when
properly executed. In addition to being a classic of French cuisine, it is also a culinary school staple for teaching and
refining knife skills, with hundreds of perfect and imperfect dice cooked down into the finished dish.
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Details
- Title
- Classical VS Modern Ratatouille
- Creators
- Jonathan Michael Deutsch - Drexel University, Health Sciences
- Publication Details
- The National culinary review, v 50(2), pp 24-30
- Publisher
- American Culinary Federation, Inc.; Jacksonville, FL
- Number of pages
- 7
- Resource Type
- Magazine article
- Language
- English
- Academic Unit
- Health Sciences
- Other Identifier
- 991022165739204721
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