Rebel with a cuisinart
Article Abstract:
Hubert Keller, owner and chef of san Francisco's Fleur de Lys, enjoys the experimental nature of American cookery. His French heritage and training and the inspiration he gets from America can be seen in Keller's meals. His goal is to take American ideas and give them European subtlety and finesse.
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 1993
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The primal pizza
Article Abstract:
Individual pizzas are both a tradition of Southern France and a reaction to mass-produced pizza. A recipe for pizza dough and four recipes for individual pizzas are included.
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 1992
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Just say gnocchi
Article Abstract:
Gnocchi are dumplings traditionally made with potatoes, but they can also be made with celery root, squash and other vegetables. Five recipes are included.
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 1993
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