Gare au Garum (Patrick Cadour, Luna Kyung, Chihiro Masui, Alessandra Pierini, Minh-Tam Tran, Margot Zhang, & Mayalen Zubillaga Urban Farming But as Molina argues

But as Molina argues

A charming mid-century cooking booklet

kai (shell-fish)

At 87 years old

Gare au Garum (Patrick Cadour, Luna Kyung, Chihiro Masui, Alessandra Pierini, Minh-Tam Tran, Margot Zhang, & Mayalen Zubillaga Urban Farming But as Molina arguesIn French. What do colatura, ishiri, nam pla, pissalat, nuoc mm, etc. have in common? Salt and the sea! In recent years, with the popularity of fermentation, these salted seafood dishes have increasingly interested cooks. In the beginning, there were two mother sauces made from sea fish: garum from the ancient world of the Mediterranean Sea and nuoc mm from the Cham people in the China Sea. From these two cradles, these condiments, pastes, or juices