The art of arranging food, known as plating, has entered a freewheeling new phase. Here are the latest fashions, fads and follies. At Gabriel Kreuther in Manhattan, a sweet-potato dessert sits on a ...
Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. An “old bazaar filled with treasures” is how Eric Goujou describes Paris boutique La Tuile à Loup as it was ...
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