About me
My first focus is on ingredients and how to use them - common ingredients and exotic ones - then writing up what I learn. My cooking is, in rough descending order Southeast Asian, Chinese, Indian, Middle Eastern, North African, North American, European, South American and African. My second focus is on how to apply all this to entertaining and parties. Do note, though, that I'm not a gourmet addicted to costly ingredients and difficult techniques. My emphasis is on economy and efficiency.