nyt - arch
EN_00970978_2532
A frisee with croutons and spicy olives in the kitchen of Jacques Pepin, a professional chef, at his home in Madison, Conn., Oct. 13, 2011. Pepin focuses on the details when it comes to the craft, and he demonstrates the best techniques used by some of the best chefs. (Fred R. Conrad/The New York Times)
MINIMALNA CENA 100USD!!!
2011-10-18
FRED R CONRAD/The New York Times/EAST NEWS
The New York Times Agency
FRED R CONRAD
h_CHEF_TECHNIQUES_7
2,29MB
41cm x 27cm przy 300dpi
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