An ever-expanding genre of cookbooks is exploring the idea of traditional Japanese foods at home. We have Nancy Singleton Hachisu to thank for that.
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One of the best uses I've found for arugula is in a recipe I first tried back in 1993. The recipe is in one of Paticia Wells' first cookbooks called, "Trattoria."
You want simple? This is it. Easy? Forget about it. Organized? Buying the book could be the last time you'll ever need to think about an Italian menu.
I think the future of cooking is that it will become more traditional, as sane, healthy. Ingredients just get better and better, fresher and fresher.
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