“This book is a bit like a bible or a dictionary – it’s a huge book with so much information and you can go there for so much reference. She talks about the production of the food and the tradition and the culture. For example, you go to kumquat and then you will see where they come from, where they grow – originally it’s Japanese or whatever – and then the seasons, and she has a friend who likes to do this recipe and then that – but you have to be careful because they are very bitter, and a way to cut this bitterness is to do this. You see, it’s more than just a recipe, it’s very informative.” Read more...
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Cooks & Food Writer