The New York Times Agency May 2010
EN_00913897_2521
(NYT28) NEW YORK -- July 2, 2002 -- CHEF-SECRETS-3 -- 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
17336520
0,34MB
15cm x 14cm przy 300dpi
2, 2002, A, ABSOLUTISM, ACROSS, ADDING, AHI, AND, AT, BALSAMIC, BASE, BE, BOTTLE, BUILT, BUT, BUTTER, BY, CARAMELIZES, CELLO, CHANG, CHEF, CHEFS, COLD, COOKING, FOAMY, FOIE, FOR, FROM, FROM-SCRATCH, GINGER, GRAS, HEINZ, IN, INTO, IS, IT, JUICE, JULY, KETCHUP, LAURENT, LEE, LITTLE, LOOSENING, NEW, NOW, NYT28, OF, ONE, PAN, PANCETTA-WRAPPED, PLASTIC, PLATE, REDUX, SAUCE, SEEM, SOME, SOY, SPLASHED, SQUEEZES, THE, THEM, THEN, THICKENED, TIME, TIMES, TO, TOURONDEL, TOWARD, TREND, TUNA, UP, VINEGAR, W, WAS, WHISKED, WITH, YEARS, YORK,