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With Couscous, a Chef’s Patience Pays Off.

Authors :
RAO, TEJAL
Source :
New York Times. 4/5/2017, Vol. 166 Issue 57558, pD4-D4. 1/4p. 4 Black and White Photographs.
Publication Year :
2017

Abstract

The article focuses on chef Einat Admony, owner of the Kish-Kash restaurant in West Village, New York City, who specializes in cooking fresh couscous, a dish of semolina which is cooked by steaming.

Subjects

Subjects :
*COUSCOUS
*WOMEN cooks

Details

Language :
English
ISSN :
03624331
Volume :
166
Issue :
57558
Database :
Academic Search Index
Journal :
New York Times
Publication Type :
News
Accession number :
122307538

Tools

Authors Abstract Subjects Details