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A dish of cedar-roasted carrots with tofu and carrot pesto, in New York, Oct. 23, 2012. Carrots have suddenly become an engine driving restaurant menus as chefs showcase handsome, meaty specimens dressed and garnished without a sliver of meat or fish. (Jim Wilson/The New York Times)
MINIMALNA CENA 100USD!!!
2012-10-30
JIM WILSON/The New York Times/Re/EAST NEWS
The New York Times Agency
JIM WILSON
h_14282054
1,38MB
33cm x 22cm by 300dpi
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