| #4026885 in Books | 2016-02-17 | Original language:English | PDF # 1 | 9.02 x.41 x5.98l,.60 | File Name: 149518272X | 180 pages
||1 of 1 people found the following review helpful.| Rich memories!|By anita m smull|This brought me back to my childhood in Philadelphia. I love this book. On a day-to-day basis I use the Internet for recipes but i find I'm going back to this book again and again. I am buying more for gifts for other family membersand friends . Thank you for this wonderful gift!|1 of 1 people found the following review helpful.|
Some cooks are experts with herbs and spices, others with marinades or even smoke, but Sophie was an expert with salt. A Chinese once asked a class of aspiring chefs what they believed was the most important element in fine cooking. One said it was the quality of the ingredients, another said the technique. Although both are important, he replied, the most important of all is salt. And that's where Sophie Kayte leaves the rest of us in the dust. She understood that the ...
