The New York Times Agency May 2010
EN_00913897_2507
(NYT27) NEW YORK -- July 2, 2002 -- CHEF-SECRETS-2 -- For years the trend in cooking was toward from-scratch absolutism, but now some chefs seem to be loosening up. At Prune, Gabrielle Hamilton serves sardines with mustard on Triscuits and uses Ovaltine as a base for ice cream.. (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
17336355
0,48MB
15cm x 13cm przy 300dpi
2, 2002, A, ABSOLUTISM, AND, AS, AT, BASE, BE, BUT, CHANG, CHEFS, COOKING, CREAM, FOR, FROM-SCRATCH, GABRIELLE, HAMILTON, ICE, IN, JULY, LEE, LOOSENING, MUSTARD, NEW, NOW, NYT27, ON, OVALTINE, PRUNE, REDUX, SARDINES, SEEM, SERVES, SOME, THE, TIMES, TO, TOWARD, TREND, TRISCUITS, UP, USES, W, WAS, WITH, YEARS, YORK,