eGullet Q&A Tom Valenti
Q&A with chef Tom Valenti of Ouest restaurant, New York, and author of Welcome to My Kitchen (HarperCollins), Tuesday and Wednesday, March 26 and 27, 2002
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Q: Paris v New YorkStarted by Andy Lynes , 26 Mar 2002 |
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Q: Tips for make-ahead dishesStarted by Blue Heron , 26 Mar 2002 |
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Q: Scaling recipesStarted by ahr , 27 Mar 2002 |
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Q: Satisfied chefStarted by Liza , 26 Mar 2002 |
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Q: Where can we get more of Tom Valenti?Started by Fat Guy , 25 Mar 2002 |
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Q: cookbooksStarted by helenas , 26 Mar 2002 |
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Q: Inspiration for recipesStarted by NewYorkTexan , 26 Mar 2002 |
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Q: Favourite Thing to DoStarted by Jinmyo , 26 Mar 2002 |
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Q: Changing menusStarted by Malawry , 26 Mar 2002 |
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Q: What do you like to eat?Started by Sandra Levine , 26 Mar 2002 |
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Q: Whose food do you like?Started by Ron Johnson , 26 Mar 2002 |
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Q: Fly Fishing and CookingStarted by ANATHAN , 26 Mar 2002 |
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Q: Who would you cook for?Started by researchgal , 26 Mar 2002 |
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Q: Restaurant food right now in NYStarted by Andy Lynes , 26 Mar 2002 |
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Q: Novelty SaltsStarted by Jinmyo , 26 Mar 2002 |
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Q: Location: Upper West SideStarted by Wilfrid , 26 Mar 2002 |
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Q: InfluencesStarted by Andy Lynes , 26 Mar 2002 |
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Q: Your book - who is it aimed at ?Started by macrosan , 26 Mar 2002 |
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Q: Who sold more?Started by Steve Plotnicki , 25 Mar 2002 |
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