The New York Times Agency May 2010
EN_00913897_0603
(NYT5) NEW YORK -- Jan. 28, 2003 -- NY-RESTAURANTS-MEAT -- Grilled pork loin and braised fresh bacon with spaetzle and sauerkraut prepared by Peter Hoffman, chef and owner of the Savoy Resturant in Manhattan's SoHo neighborhood. One of the great benefits of the modern age is a chef's ability to get his hands on quality ingredients: grass-raised veal or heirloom pork or free-range lamb. But there are economies of scale at work: the farms that supply these meats are small, and the chef who is in for the tenderloin often finds himself in for the organ meats and the rest of the animal, too. (Michelle V. Agins/The New York Times)
CENA MINIMALNA - 100 USD
2003-01-28
EAST NEWS
The New York Times Agency
Michelle V. Agins/The New York Times/Redux
15811425
0,88MB
25cm x 17cm by 300dpi
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