Re:Ike Jime, the Japanese Slaughter Method for Tastier Fish
by beat on Tuesday February 05, 2019 @03:52PM
(#19089727)
Unfortunately, recipes tend to be made for people who don't know how to cook, or are unfamiliar with the terms and techniques of the cuisine.
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Re:Ike Jime, the Japanese Slaughter Method for Tastier Fish
by dragonwriter on Tuesday February 05, 2019 @05:06PM
(#19090433)
There are plenty of recipes that are made for people that do know the basics, or where the basics are literally factored out separately in the same cookbook. The latter is more common in large cookbooks with fairly deep coverage, the former in ones targetting a more specialized, experienced audience.