I was mulling over a starter salad for a lunch party recently when my colleague handed me a book, titled “The Modern Salad” by Elizabeth Howes which he chanced upon in the library. It’s a wonderful salad recipe book inspired by Burma’s iconic tea leaf salad that speaks to me on multiple levels.
The ‘tea’ word is dead giveaway. Second, the recipes straddles eastern and western culinary sources from Burma, Japan, India, Middle East, Mediterranean and others. I love these inspirations as they mirror my own hodgepodge background. Plus Elizabeth’s journey to the culinary world is similar to my own to the tea world; she gave up a lucrative career in technology industry to pursue her dreams in food. My team had been conversing with Elizabeth across the ocean and I’d love to introduce this jewel of a recipe book in this blog.
Based in San Francisco, Elizabeth is a chef, author, and flavor profiler with a focus on creative, healthy and flavourful ingredients. One of her most memorable kitchen moments was lacerating her finger on US national tv while attempting to complete a knife skills challenge by Iron Chef Masaharu Morimoto. This one of many trainings, plus life experiences coupled with self experimentation shape her into the chef she is today.