On Demand
French Cuisine in America
Tuesday, September 23, 2008
One of France’s greatest exports is its cuisine! We look at the past, present, and future of French cuisine in America. Ruth Reichl is editor-in-chief of Gourmet magazine; Andre Soltner is former owner and chef of Lutece and is now Master Chef and Dean of Classic Studies at the French Culinary Institute.
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How have Japanese ingredients and cuisine influenced French food in New York?
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