For the peppered rib-eye at Daniel, we favour Pierre Poivre, a blend of eight different peppers named for an 18th-century French horticulturist and spice trader.

Child's association with the fine form is not just because it was the subject matter of so much of her work, like her cookbook " Mastering the Art of French Cooking " and her public access show ...

Review Food A new French cookbook explores Marseille as a cultural melting pot Updated July 28, 20248:27 AM ET Heard on Weekend Edition Saturday Eleanor Beardsley ...