RecipeMuncher

It’s finally here. My book. There is so much I want to say, there’s so much I could say, but right now I just want to thank all of you. Thank you for your love. Thank you for your support. Thank you for your encouragement, and for some of you, thank you for your patience.Without you, there would be no book. It was written for you. This is your invitation to join me in revelling in the tastes of

“When I walk into my kitchen today, I am not alone. Whether we know it or not, none of us is. We bring fathers and mothers and kitchen tables, and every meal we have ever eaten. Food is never just…

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‘Everyone eats and drinks, but few can appreciate taste’Confucius

I tend to shy away from cooking Chinese food at home even though Mr PAB and PAB junior love a good one. I consider myself challenged…

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For the month of June, the book club members chose Garlic and Sapphires by Ruth Reichl (RR). It is a witty memoir (with many sumptuous recipes) of her stunts as a New York Times food critic in 1990’s. With an engaging and entertaining style of writing, RR is a very frank and a fair-minded as a critic, one of the things, I loved about her.

Whether it is portraying as Molly, her first disguise ,