Platt didn't have the chance to become a picky eater. From dim sum in Hong Kong to giant platters of Peking duck in Beijing, fresh-baked croissants in Paris and pierogi on the snowy streets of Moscow, Platt takes readers around the world, re-tracing the steps of a unique, and lifelong, culinary education.
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Platt didn't have the chance to become a picky eater. From dim sum in Hong Kong to giant platters of Peking duck in Beijing, fresh-baked croissants in Paris and pierogi on the snowy streets of Moscow, Platt takes readers around the world, re-tracing the steps of a unique, and lifelong, culinary education.
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