Real Food from Far and Near by Steve Parle, chef at Dock's Kitchen in London, presents another cooking perspective where the ingredients come first. I have much to learn about the alchemy of seasoning and spices so I gravitate towards chefs like Steve where less cooking could be better cooking. Saturday, April 2, 2011
Anticipated Culinary Writing
Real Food from Far and Near by Steve Parle, chef at Dock's Kitchen in London, presents another cooking perspective where the ingredients come first. I have much to learn about the alchemy of seasoning and spices so I gravitate towards chefs like Steve where less cooking could be better cooking.