The Importance of Cooking With Fire

For many years, the American audience at large is still allergic to it, of cooking in new ways that challenge the traditional ways. And I hate the idea of molecular gastronomy, that idea, because really what it is is about learning about food and why it works. You can have one of the most exquisite meals when you're cooking the same thing over and over and over again. It's actually like, how do I arm myself with the most amount of knowledge to give me the options and choice to make a dish?

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