In Defense of Food Illustration: An Excerpt from “Leave Me Alone with the Recipes: The Life, Art, and Cookbook of Cipe Pineles”
In Defense of Food Illustration: An Excerpt from “Leave Me Alone with the Recipes: The Life, Art, and Cookbook of Cipe Pineles”
In the Lab There are a million variations and cultural expressions on what and how to ferment, but the basics are salt + foodstuff + time.
Japan, Mother of Fermentation Take a look inside The Richness of Fermentation, a Japan MAFF seminar that explored fermentation’s role in Japanese culture and cuisine.
