Stir-Fry of Hoisin Lamb with Cashews and Snow Peas
Ripe Tomato Stack with Pine Nuts and Mozzarella
Grilled Asparagus and Spring Onions
Boozy Potted Shrimp on Toast
Green Apple, Cheese and Chard Oven Omelet
Harold McGee, the author of Keys to Good Cooking, is an expert on the chemistry behind food and cooking. McGee recently made his first trip to China, where he learned more about rice wine.
“Banquets are extremely lucrative but they are horrible in terms of fun.” Rene Redzepi
“Banquets are extremely lucrative but they are horrible in terms of fun.”