Loading ...A Food Critic Feeds His Love for Lebanese Cuisine at the Source
SOURCE: LOS ANGELES TIMES BY: BILL ADDISON I’ve been thinking lately about the ways that cuisines are transformed and reinterpreted when they’re translated from home cooking to a professional kitchen. It was the subject of my newsletter last week, in conversations with food writers Andy Baraghani and Naz Deravian on the subject of Persian restaurant menus. … Continued