In this issue of Finesse, our seventh, we examine in depth how sight, sound, touch, smell and taste inform our awareness and how we experience food and life. Any chef knows that it is not just the sense of taste that is important in cooking. In the Senses issue, we hear directly from chefs, food writers and home cooks who have put all of their senses to use, from Los Angeles Times Food Editor Russ Parsons, who walks us through how all the senses can help determine when aRead more
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