In 2017, Tre Torri Publishers teamed up with food magazine “Beef!” to debut the volume “Raw.” I myself was responsible for the nearly 100-page introduction. It covered the history of food processing, techniques for preserving…
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In the eighties, no Champagne brand was more attractive to me. The bottle with the “Cordon rouge”, the red ribbon of the…
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Raw, or French cru, is not necessarily a positive category in traditional French high culture. Uncooked foods such as salads or raw…
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