The New American Chef
Subtitle: Cooking with the Best of Flavors and Techniques from Around the World
Publisher: Wiley
Published: November 5, 2003
Language: eng
Number of pages: 448
ISBN-13: 9780471363446
First sentence: IN THE LATE 1960s, when André Soltner of the four-star restaurant Lutèce in New York City charged $8.95 for fresh Dover sole, it caused a scandal.