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By Andrew Dornenburg and Karen Page
Published 1996
Each ingredient does a different dance. Each dish does a different dance. A créme anglaise with ginger does a soft, dreamy waltz. When I think of a spicy pork stir-fry with ginger. I get an image of a big dance floor with lots of ingredients doing a real energetic dance, with the garlic and chiles spotting each other, and suddenly breaking out into their own riveting lambada! —
