Illegal Cheeses, Soy Sauce and Duck Fat

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Jonathan Gold talked about Meals by Genet (323-938-9304) at 1053 South Fairfax Avenue in Los Angeles. Genet's recommended dishes include:
Apetizer called Foul, a fava bean dish served with powdered spices
Dorowot, chicken stew: spicy, simmered in cloves and cardamom and chiles for a very, very long time
Kitfo: steak tartar tossed with spiced butter
Hirutye's Yebegsiga Alitcha: lamb stew, tossed with injera, wrapped with injera, eaten with injera

Jane Goldman is the editor of the brand new food publication, Chow Magazine, available by subscription and on newsstands now.

Amelia Saltsman is a local food writer and home cook. She spoke about California cooking in the 1850's. If you'd like to see the books she mentioned, go to the Los Angeles Natural History Museum's Light, Motion, Dreams exhibit. The books are in the Prairie Room and the show runs until January, 2005.

Jet Tila is a cooking teacher and owner of Bangkok Thai Markets. To find out more about his classes, go to Jet spoke about the following soy sauces:

Maggi Chinese soy sauce: close to Chinese thin soy
Chinese sweet soy sauce: dark soy and very thick
Kecap: Indonesian/Malaysian; peppery flavor, not fishy but very salty and great for marinades for the grill

Anthony Bourdain is the author, most recently, of Anthony Bourdain's Les Halles Cookbook : Strategies, Recipes, and Techniques of Classic Bistro Cooking, published by Bloomsbury USA.

Jean Pierre Bosc is the chef at Mimosa Restaurant (323-655-8895) at 8009 Beverly Boulevard in Los Angeles. He is featuring the foods of Lyon, France on November 15.