Features Ostrich steak, Himalayan pink salt, urchin sushi, Indian spices, and Sardinian maggot cheese. This book not only tells you what foods to try but where they come from, how they have been and are used in cooking and features tasting notes indicating what to expect when you try them.
Frances Case started her food writing career in food and drink magazines and has since contributed to television and radio programmes and major brands as well as several publications including The Guardian. Her experience of food ranges all over the world, from deli counters in London to buying from Parisian charcuteries, Sri Lankan market stalls and Kenyan fishermen.
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