Included in the latest issue of Edible Manhattan: A profile of Daniel Boulud’s house baker, Mark Fiorentino, who goes through 400 pounds of dough a day; yet another piece on restaurants coping with the economy, Peter Hoffman’s ode to shad, and a look at a quirky caterer.
Read more posts by Daniel Maurer
Filed Under: Bookshelf, cleaver caterers, daniel boulud, edible manhattan, Mark Fiorentino, peter hoffman
Copyright NYMag - NY Mag Grub Street
