
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…
Read More »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…
Read More »In the eighties, no Champagne brand was more attractive to me. The bottle with the “Cordon rouge”, the red ribbon of the…
Read More »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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