The New York Times Agency May 2010
EN_00913897_0807
(NYT13) NEW YORK -- Feb. 25, 2003 -- MASTER-CHEF -- "Barcelona is like Paris, but with Latin flavor," Bobby Flay said as he peeled a potato in the kitchen of his Chelsea loft. Flay had just returned from a week's vacation in Barcelona, the city that inspired him in 1993 to open Bolo, the Spanish restaurant in Manhattan where he is also the executive chef. Flay puts the finishing touches on his roasted salmon with fresh herb vinaigrette in his the kitchen of his Manhattan loft on Jan. 21, 2003. (Michelle V. Agins/The New York Times)
CENA MINIMALNA - 100 USD
2003-02-25
EAST NEWS
The New York Times Agency
Michelle V. Agins/The New York Times/Redux
15812341
0,89MB
25cm x 22cm przy 300dpi
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