8 hours ago, Anna N said:I listened to an interview with Naomi on CBC this morning. Although I could never justify purchasing her book to cook from since I do so little of that these days, I don’t think I will be able to resist buying the Kindle edition for the pleasure of reading it. It would be the most expensive Kindle book I have ever purchased!
I don’t think she makes a great interview subject in terms of her ability to think on her feet but she was intriguing.
She mentioned two or three recipes that had captured her imagination when she was writing the book.
The one that had me most intrigued was an Acadian recipe for salted green onions to be used as a condiment or seasoning.
The other one that had apparently changed her cooking life was shio koji, Japanese fermented rice.
The publication date was pushed back and is now slated for tomorrow I believe.
Is this version of salted green onions of any use?
