Sublime

As he saw it, the people of the Mediterranean built their diets around plant foods and seafood—vegetables, legumes, fish, olive oil, grains, and nuts.

The delayed-fermentation technique, revealed to me by Gosselin, and intuited by many others without knowing why, is all about how enzymes affect fermentation and release flavor. At culinary schools, we teach a fundamental principle: flavor rules. But to release flavors, remember enzymes.

In Savannah, she recommended that members of the writing workshop eat at the Grey Market, where she worked part-time. It is a New York bodega-inspired offshoot of the Grey, Mashama Bailey’s fine-dining Savannah restaurant. Bailey, a Black woman who moved between Georgia and New York throughout her childhood, learned to cook first from the women in

Essas qualidades eram transmitidas ao sabor do pão, e as leveduras jovens e vibrantes proporcionavam um crescimento fantástico quando a massa ia ao forno. Chad havia descoberto um jeito de maximizar tanto o sabor como a presença do ar no seu pão, desafiando — ou driblando — a rígida lei de compensação em vigor na fermentação sourdough.

macerate