To be honest, a part of what's keeping me back from at least sneaking a few downloads to get
the flavor of a particular book, is that I honestly can't do it.
And at that time, after 8 intense years
of immersion in that
book and teachings about it
of a
particular flavor, I had to lay it down and not look at it for 2 years.
But in my
book «Fresh Cooking: A Year
of Recipes from the Garrison Institute,» I represent the home cook, in
particular the beginner who will be drawn to big, bright
flavors from exposure to a variety
of cuisines and will, as a consequence, have high expectations.