As the French gastronome Jean Anthelme Brillat-Savarin wrote in the early 19th century “Poultry is to the cook, what canvas is to the painter.” Poultry’s versatility is the cooks greatest asset. So I made an informed decision to start the …
Life is what you bake of it …
As the French gastronome Jean Anthelme Brillat-Savarin wrote in the early 19th century “Poultry is to the cook, what canvas is to the painter.” Poultry’s versatility is the cooks greatest asset. So I made an informed decision to start the …