That nice Mr Ottolenghi

A nice surprise yesterday, the chef Yotam Ottolenghi gave me a lovely big-up in the New York Times:

 “Sushi and Beyond: What the Japanese Know About Cooking” by Michael Booth. Japanese food is a whole universe of cooking that I’m just vaguely familiar with, and the author doesn’t miss a thing. He describes dishes that are on the verge of being a little too exotic but completely fascinating."

+ There are no comments

Add yours