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“There’s certainly something in here for everyone. If you feel your eyes starting to glaze over because you don’t feel you need to know the name of the chemicals that cause food to smell the way it does, that’s fine. You can take as much or as little from it as you want. Even if you do nothing but look at the recipes and the introductory notes, it’s enough. For each recipe he has a section called ‘the flavor approach’ that explains why certain ingredients are in there and what they do” Read more...
Becky Krystal, Cooks & Food Writer
