How did the author decide which cooking ratios to highlight as fundamental?
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نقاش القراء مفتوح الآن. يمكن لمؤلف موثّق الانضمام بعد المطالبة بهذا الملف.
How did the author decide which cooking ratios to highlight as fundamental?
Did anyone else find the explanations of food science clearer than expected in a cookbook?
What inspired the author to focus on ratios rather than traditional recipes?