Yeah agree with this Reading "Salt, fat acid heat" demonstrates this really well. Maybe almost to well, it takes away some of the mystery I guess between cuisi

Yeah agree with this Reading "Salt, fat acid heat" demonstrates this really well. Maybe almost to well, it takes away some of the mystery I guess between cuisines. Everything is the same, just different aromatics/spices added That book changed how I approach cooking, I always wondered how people just make recipes, and now I can mostly do it