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Reviewed on June 1, 2020 | Science & Technology
Following Dinner: Changing the Game and Dinner in an Instant, New York Times food columnist Clark combines her expertise regarding the dinner meal with her knowledge of French cuisine. Reflecting on family travels to France when she was growing up, Clark informs readers how those trips influenced her cooking at home in Brooklyn and led to recipes such as French onion soup with grilled Gruyère ...Log In or Sign Up to Read More




