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cooking through one of her books right now.
solid flavors all the time
very healthy food - I think the flavors depend more on fermentation, drying (to concentrate flavors), and meat is used to garnish the main (which is a vegetable) rather than the reverse.
like..it seems like American French / Italian depend a lot for flavor on: heavy cream, butter, cheese or something very heavy a lot
welcome contrast for healthier diet sometimes
cooking through one of her books right now.
solid flavors all the time
very healthy food - I think the flavors depend more on fermentation, drying (to concentrate flavors), and meat is used to garnish the main (which is a vegetable) rather than the reverse.
