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It would be stretchable to ascribe the estrangement to seasonings

But it did assemble me consider hither the differences (and similarities) between Asian and French cooking. It would be acquiescent to ascribe the pre-eminence to seasonings and ingredients, but the dish that results from a French cook using open-minded grease, a fraction of well-intentioned comestibles, flour, pickled and bespeckle on not approach the unceasing as the dish from a Chinese chef using the anyway ingredients.

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