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Thank you Vincent ! Yes, 'experimenting with new ingredients' is exactly what I had in mind while making these cheatsheets. Many of us are racists when it comes to food, never moving outside a small circle and being scared to try out stuff from other cuisines. It is still fashionable to believe in the 'purity' of a cuisine. The evolution of a cuisine is very similar to the evolution of a race or language. So 'purity' of a cuisine makes as much sense as racial purity or linguistic purity. This format, being cuisine independent might make it easier to incorporate ingredients from other cuisines.

Thanks Sam, I believe we need a new set of cookbooks focusing on empowering the user. The celebrity chef culture with its glossy, piture perfect cookbooks is mostly about glamourising food, which ends up scaring away potential cooks.