Travel expands the culinary skills

How our repertoire as cooks expands when we travel! What startling new ideas bombard us at cafes and restaurants in exotic places! As a newlywed, I spent four years living in Geneva, from 1960–1963. This experience made a momentous impression on me, and as for the food, it was bouleversant. My food background: post-war, English-style […]

Continue reading