In the December column of Epicurious I answer questions about the storage of summer stone fruit, glace cherries and ghee.
Click on the image below to read the article.
February 2, 2013 | Comments Off
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Jenny Garing, linguist, traveller, gourmet, teacher, and the creative force behind Lyttelton’s Ground Culinary Centre (destroyed in the February 2011 earthquake) is extending her Ground Essentials food products, running cooking classes, and also now, providing answers for culinary questions though the new “Epicurious with Jenny Garing” section in The Press.
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