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.


Ruth Reichl

Comments [1]

Don Gabor from Brooklyn

How have Japanese ingredients and cuisine influenced French food in New York?

Sep. 23 2008 01:34 PM

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