I interviewed her on my radio program a little over a year ago when she was in Seattle on her book tour. She is a very interesting, very New York girl!!
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon
Hey,I made a post with a link to this video a few weeks ago but got no response. I found the aspect of how dishes get completely made-up, or transformed over time, and through cultures, most interesting. How even a dish like Gereral Tso gets transformed and homogenized to something it was not originally within about 30 years.