Going meatless may be an ethical choice, environmental, or maybe it's about wellness, "but it can also be delicious. I believe that," says Page. "Ultimately, it gets down to pleasure. And flavor."
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In a frenzied and scholarly approach, the team scoured the country for the best sommeliers from coast to coast, where they gleaned insights and secrets from dozens of cellar zealots who cumulatively represent decades of training and experience.
This book is the kitchen improviser's bible because it lists all the matching flavor affinities for each ingredient! So say you have beets in your fridge and you're not sure what to do with them.
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