Bill Kte'pi’s Reviews > The Art of Flavor: Practices and Principles for Creating Delicious Food > Status Update

Every time something in this otherwise solid book trips me up, if just happens to be related to Asian food - describing fish sauce as less elegant garum, calling miso fermented rice (a similarly large error about Western cuisine might be saying that ketchup is made of potatoes) ... we’ll see what fumbles remain in the last third.