James Syhabout

The introduction is very interesting and the food undoubtedly too. It's very meat oriented, very adventurous food but I'd have to try it before I'd know if I'd like to eat it. To me personally it has another disadvantage. It's for groups and (I think) for chefs as, I at least, don't know anybody who does their own fermenting etc.,etc,. Now I cook for my wife and basically nobody else. I'm not big on meat and when I eat it I just want to taste the pure flavor and anyhow how am I to make any of these dishes with the 250 grams of meat or so I eat a month.
So it's an armchair cook's adventure book.

What I really, really loved about the book is the defence of msg and iodized salt. I may never ever cook anything except the fried red peanuts snack from this book but the next time I visit a grocery store I'll buy a bag of iodized salt and msg.… (més)