Cockles ‘n’ Mash.

The second main heading in the professional cook’s handbook I purchased a few weeks ago is “World Cuisines”, which is designed to familiarize the culinary professional with the key flavors of different food cultures.  The Americas get twenty pages.  Asian cuisines get fifty.  Europe gets about 40, with entries for Hungary, Portugal, Spain, and ‘EasternContinue reading “Cockles ‘n’ Mash.”