The New York Times Agency May 2010
EN_00913897_9975
(NYT24) NEW YORK -- October 7, 2003 -- MASTER-CHEF-2 -- A look at how to cook scalloped sea scallops at the Pearl Oyster Bar, Rebecca Charles' seafood restaurant on Cornelia Street in Greenwich Village, New York. Bread crumbs are sauteed briefly in butter before being scattered around a browned scallop. Charles chops scallops for a sherry sauce, at the restaurant, Aug. 15, 2003. (Tony Cennicola/The New York Times)
CENA MINIMALNA - 100 USD
2003-10-07
EAST NEWS
The New York Times Agency
Tony Cenicola/The New York Times/Redux
15377301
0,45MB
17cm x 25cm przy 300dpi
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