The Breath of a Wok
Grace Young and Alan Richardson
The charming turns of this dedication to three people by Alan Richardson bring a smile to our lips.
In memory of my mother, who gave me a taste for good cooking; and my father, who told me to find myself a good cook. And to Larry, who makes a great gravy.
I like the subtle coming out.
The same cookbook informed me that the Cantonese distinguish gold garlic (stir fried) and silver garlic (steamed) — found in dish of three elements: luffa steamed with garlic that is finished with a drizzle of hot oil and fried garlic.
It sizzles.
And so for day 2692
27.04.2014