RecipeMuncher

There is a something of a snide joke I have heard in most professional kitchens about “fusion cuisines” - those invented food genera which combine ingredients and techniques from more than one national or cultural cuisine – that goes like this: fusion is just shorthand for “confusion.” This, in a nutshell, outlines the general distaste in the fine dinning community for chefs who attempt to forge new culinary heights by ramming together, say, Korea and Spain. Lumped into this category (...)