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Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.
“In Japanese cooking you really want to get a sense of the texture of an ingredient, the color, the seasonality.” Harris Salat
“In Japanese cooking you really want to get a sense of the texture of an ingredient, the color, the seasonality.”