Are there any formal(izable) rules, or methods, or basic concepts in fusion kitchen cooking?
fermentation
caramelization
tortilla-press
beef
food-processing
dumplings
searing
snacks
stabilizers
recipe-writing
vegetables
mousse
tortilla
creme-anglaise
vital-wheat-gluten
kitchen
restaurant
american-cuisine
skewers
zucchini
bechamel
hollandaise
korean-cuisine
plating
carbonara
indian-cuisine
cheese
flowers
gravy
powder
