495: Cool New Baking Cookbooks with Nicola Lamb & Hetal Vasavada
This Is TASTE
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Flavors and Fusions: Culinary Adventures
This chapter explores the accessibility of Gujarati produce and the excitement of creating a Gujarati cookbook that connects traditional recipes with modern ingredients. The speakers share personal anecdotes about their culinary preferences, from the bitterness of certain vegetables to the creamy delight of gulfi, while also reminiscing about their favorite fast food experiences. Additionally, they reflect on cookbooks' historical significance, the vibrant Toronto food scene, and their curiosity about diverse cuisines, including Nigerian dishes.
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