Are there any formal(izable) rules, or methods, or basic concepts in fusion kitchen cooking?
ganache
pickles
bay-leaf
equipment
butter
lid
jewish-cuisine
wood
pressure-cooker
marinade
oranges
coloring
vegetarian
oven
biga
decorating
thai-cuisine
parcooking
tortilla
macaroons
griddle
tempering
juice
custard
sponge-cake
ribs
indian-cuisine
marshmallow
vanilla
chickpeas