conversations.from: human
conversations.value: Give me a description for a book titled Big Small Plates about Small, Plates, Mustards with the genre: Cookbooks, Food & Wine, Cooking Methods.
conversations.from: assistant
conversations.value: In Big Small Plates , the author, chef at more than a dozen restaurants including Mustards Grill in the Napa Valley, offers 100-plus recipes for her signature small dishes, to be served as hors d'oeuvres, starters, or, when combined, as a meal. Strongly influenced by Mexican, South American, and Asian cooking, these include the tempting likes of Asparagus with Shiitake Spring Rolls, Mussels and Clams with Andouille Sausage in Tangerine Broth, Fried Green Tomatoes with Spicy Rmoulade, and Black Pepper and Garlic Chicken Wings. The book also offers a small selection of sweets, such as Ann's Chocolate Biscuits and Lemon-Buttermilk Pudding Cake with Chantilly Cream and Berries, plus useful tips and menus that help readers match the dishes for various occasions. Readers also learn that any recipe may be increased to serve as a meal centerpiece.
conversations.from: human
conversations.value: Reverse the sentences.
conversations.from: assistant
conversations.value: Readers also learn that any recipe may be increased to serve as a meal centerpiece.. The book also offers a small selection of sweets, such as Ann's Chocolate Biscuits and Lemon-Buttermilk Pudding Cake with Chantilly Cream and Berries, plus useful tips and menus that help readers match the dishes for various occasions. Strongly influenced by Mexican, South American, and Asian cooking, these include the tempting likes of Asparagus with Shiitake Spring Rolls, Mussels and Clams with Andouille Sausage in Tangerine Broth, Fried Green Tomatoes with Spicy Rmoulade, and Black Pepper and Garlic Chicken Wings.In Big Small Plates , the author, chef at more than a dozen restaurants including Mustards Grill in the Napa Valley, offers 100-plus recipes for her signature small dishes, to be served as hors d'oeuvres, starters, or, when combined, as a meal
conversations.from: human
conversations.value: Give me the first two paragraphs for this book.
conversations.from: assistant
conversations.value: Big Small Plates
  Others have supported my career and inspired me, namely, my two daughters, Jacqueline and Vivian, and my wife, Adriana. Adriana keeps Jacqueline and Vivian on track while I am working long hours. I know it's not easy being a chef's wife.
  Many many thanks to chef Cindy Pawlcyn for giving me the opportunity, enthusiasm, and criticism to help me grow in this career.
conversations.from: human
conversations.value: Give me two more paragraphs.
conversations.from: assistant
conversations.value: Many years ago, I opened a restaurant in an alleyway in San Francisco's financial district. It was called Bix, and it was an elegant supper club, a cool place, and cool people went there—still do. Gérard Depardieu once kissed my hand there! Gordon Drysdale was the chef and Doug "Bix" Biederbeck, my partner in this venture, worked the front of the house. Doug was the one who had a clear vision of what the restaurant should be: a speakeasy with updated, hip, tasty food, like Bix Steak Tartare, for example. It's still on the menu, and I believe it's as good as any steak tartare you could get anywhere, including Paris.
  In recent times people have become squeamish about raw eggs and meat. I use very fresh meat from a reputable butcher and mince it myself—so I know it's freshly done. You can also purchase bottled mayonnaise or pasteurized eggs.
conversations.from: human
conversations.value: Delete the last sentence.
conversations.from: assistant
conversations.value: Many years ago, I opened a restaurant in an alleyway in San Francisco's financial district. It was called Bix, and it was an elegant supper club, a cool place, and cool people went there—still do. Gérard Depardieu once kissed my hand there! Gordon Drysdale was the chef and Doug "Bix" Biederbeck, my partner in this venture, worked the front of the house. Doug was the one who had a clear vision of what the restaurant should be: a speakeasy with updated, hip, tasty food, like Bix Steak Tartare, for example. It's still on the menu, and I believe it's as good as any steak tartare you could get anywhere, including Paris.
  In recent times people have become squeamish about raw eggs and meat. I use very fresh meat from a reputable butcher and mince it myself—so I know it's freshly done.
conversations.from: human
conversations.value: Give me the last five paragraphs.
conversations.from: assistant
conversations.value: The ideal temperature for deep-frying is 365°F-375°F. Safflower, soybean, sunflower, cottonseed, and corn oils all work well, as they have high smoke points (about 450°F). Peanut oil also has a high smoke point and has the best flavor of all, but peanut allergies are common, so beware. Olive oil is good for shallow panfries below 400°F.
  Be sure not to overcrowd the fryer, or the food will not crisp up properly. When frying in batches, make sure you skim out any bits of food or coating that have fallen into the oil, and let the oil return to the cooking temperature between batches. A fryer basket makes life easier when you're cooking small items.
  Erasto, Pablo, and I prefer **grilling** over wood fires. It's not the easiest way, but the flavor is the best. We use hardwoods like oak or almond, which are both very easy to get here in California. Stay away from pine or other woods high in pitch. They will send up an acrid smoke that will permeate the food you are grilling, which will ruin its flavor, leave a sooty coating on it, and keep it from crisping and caramelizing properly.
  Wear work gloves or cooking mitts unless you have chef's hands (impervious to heat, but you don't want them—trust me). Long tongs (never a fork), a spatula or two, a squirt bottle for controlling flare-ups, some clean platters for the cooked foods to be placed on, and you are ready to go.
  An indispensable device for slicing vegetables thinly and evenly (and quickly) is the **mandoline**. There are many different kinds for sale, with varying accessories and adjustment capabilities. I favor the Japanese mandolines with carbon steel blades.
conversations.from: human
conversations.value: Delete the first sentence.
conversations.from: assistant
conversations.value: Safflower, soybean, sunflower, cottonseed, and corn oils all work well, as they have high smoke points (about 450°F). Peanut oil also has a high smoke point and has the best flavor of all, but peanut allergies are common, so beware. Olive oil is good for shallow panfries below 400°F.
  Be sure not to overcrowd the fryer, or the food will not crisp up properly. When frying in batches, make sure you skim out any bits of food or coating that have fallen into the oil, and let the oil return to the cooking temperature between batches. A fryer basket makes life easier when you're cooking small items.
  Erasto, Pablo, and I prefer **grilling** over wood fires. It's not the easiest way, but the flavor is the best. We use hardwoods like oak or almond, which are both very easy to get here in California. Stay away from pine or other woods high in pitch. They will send up an acrid smoke that will permeate the food you are grilling, which will ruin its flavor, leave a sooty coating on it, and keep it from crisping and caramelizing properly.
  Wear work gloves or cooking mitts unless you have chef's hands (impervious to heat, but you don't want them—trust me). Long tongs (never a fork), a spatula or two, a squirt bottle for controlling flare-ups, some clean platters for the cooked foods to be placed on, and you are ready to go.
  An indispensable device for slicing vegetables thinly and evenly (and quickly) is the **mandoline**. There are many different kinds for sale, with varying accessories and adjustment capabilities. I favor the Japanese mandolines with carbon steel blades.