The New York Times Magazine 1996 Molly O'Neil - Abstracts

The New York Times Magazine 1996 Molly O'Neil
TitleSubjectAuthors
A pinch of common sense: it's the difference between a meal and a masterpiece. (cookbook-dependency can erode confidence: includes recipes)(Food)(Column)Molly O'Neil
The perfectionist: even if his restaurant is No. 1, Jean-Claude Vrinat tries harder. (Taillevent restaurant in Paris, France: includes recipes)(Food)(Column)Molly O'Neil
The swell morel: a mushroom that owes its charm more to spirit than to substance. (includes recipes)(Food)(Column)Molly O'Neil
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