By Andrew Dornenburg and Karen Page
Published 1996
Where is the line between copying and finding inspiration in a cuisine? And how far can that line be pushed? Chris Schlesinger points out, “My food, while not exact duplication, is true to the flavors and ingredients of the culture that inspired it. If a dish is inspired by a dish that I had in Thailand, for example, it won’t have any ingredients that can’t be had in Thailand, and it won’t have any flavors that don’t exist in Thailand.
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