Rosemary Olive Oil Focaccia with Pesto, Prosciutto, Tomato, and Mozarella
Cooking is a commonsense practice, not alchemy. Listening and watching closely while you cook will reveal a richly shaded language understood by all the senses - the degrees of a simmer, the aroma of a roast telling you it is done, the stages of elasticity of kneaded dough, the earthy scent of a vegetable just pulled from the ground - it is everything to mind these details. This is cooking. ~ Chez Panisse Cookbook
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