- Part of the flavor is the composite of local variables, like soil, sunlight, sea air, etc (this is true of pretty much everywhere), and the only way to get those exact flavors is to have what you can imported. Not sure where you live, but there is a store here in DFW that carries virtually everything you can get there that isn't fresh.

- Rather than recipes, I think technique plays a significant role in their meal preparation. You'll notice that the recipes are surprisingly simple, but years of knowing how long to let something rest, how long to knead something, at what stage to add additional salt, that's all technique. Cooking demonstrations is what you want, and there are a lot of them on Youtube.