New York Times |
Food|Review: 'Taste & Technique' Makes French Cooking Cool
New York Times But there are still chefs who want to share everything they've learned in order to make you a better cook. In the spirit of Judy Rodgers's “Zuni Café Cookbook” or Paul Bertolli's “Cooking by Hand,” the chef Naomi Pomeroy, of the restaurant Beast in ... |
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