The New York Times Agency May 2010
EN_00913897_2495
(NYT26) NEW YORK -- July 2, 2002 -- CHEF-SECRETS -- For years the trend in cooking was toward from-scratch absolutism, but now some chefs seem to be loosening up. At Cello, the pancetta-wrapped ahi tuna and foie gras is one of them. The base of the foamy sauce splashed across the plate is Heinz ketchup. Laurent Tourondel, the chef, squeezes it from a plastic bottle into a pan and caramelizes it. The sauce is then built by adding soy sauce, balsamic vinegar and ginger juice. It is thickened with cold butter, whisked in a little at a time. (Chang W. Lee/The New York Times)
CENA MINIMALNA - 100 USD
2002-07-02
EAST NEWS
The New York Times Agency
Chang W. Lee/The New York Times/Redux
17336262
0,18MB
12cm x 9cm przy 300dpi
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