Before You Begin

The recipes in this book have been tested in a variety of kitchens by a variety of cooks, some with a lot of experience, some with none. Our own kitchen is bursting with ingredients, but the stove and refrigerator are at least twenty years old and nothing extraordinary. Most important in cooking is reliance on one’s senses, all seven’touch, taste, smell, sight, hearing, sixth, and common. Granted, some of that comes with time and practice. For that reason, experienced cooks might think there’s too much elementary detail in the recipes here, while neophytes might feel there’s not enough. Since the intention of this book is to open up a different perspective on food rather than to instruct in basic kitchen tactics, I’m assuming that most readers already have a general cookbook to rely on.