In other threads I've seen references to "knowing the rules" of Sushi that, apparently, lead to the use of better cuts of fish. I don't think any of those posts actually explained what those rules are. Anyone care to elaborate?
Chef Daniela Soto-Innes has cooked her entire life, and does it simply, but with finesse -- all while highlighting the best products -- as shown through her love of a local spice market. She shows us how to cook with love, emphasizing her only rule in the kitchen: everything must be delicious.