At Russ & Daughters, it takes three months to learn how to slice salmon. NPR's Scott Simon visits the 100 year-old appetizing store to try his hand at the fine art and talk about their new cookbook.
“I’m French, but my cooking changes wherever I go,” says Mathias Vila, the Bordeaux-based chef who has spent over two decades in Michelin-starred kitchens across Europe, from Munich to the Côte d’Azur ...
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