The Cool Approach

The Cool ApproachCertainly one of the most strategic bases of operations for the would-be chef at this torrid time of the year is the spot directly in front of a delicatessen's cold-food display case piled high with thuringer, Genoa salami, prosciutto, smoked eel, a dozen or so cheeses and a prodigal assortment of salads and seafood. With a little imagination, you can easily convert these plain cold comestibles into cold gourmandise. Cooked shelled shrimps reclining on beds of ice, for instance,...