8 Mar 2020

From The New Yorker’s archive, pieces by Calvin Tomkins, D. T. Max, Helen Rosner, Calvin Trillin, Jane Kramer, and Anthony Bourdain on the culinary arts and great chefs such as Julia Child, Yotam Ottolenghi, and Grant Achatz.

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This content was originally published by the new yorker business. Original publishers retain all rights. It appears here for a limited time before automated archiving. By the new yorker business

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