Jorinji onion koji marinated beef shank braised in Guinness and San Marzano tomatoes, bone marrow ragu, roasted cauliflower and white onion purée, spinach gratin, Parmigiano Reggiano tuile
I’ve been cooking for less than a year, and it has become my favorite hobby. Only now have I started thinking about beautiful plating and dish decoration, so I’d be happy to hear any advice, book recommendations, or suggestions. by Cold-Gold-9667 Culinary Culinary Plating
