Finesse, The Senses Issue New Bronx-born chef David Waltuck reflects

Bronx-born chef David Waltuck reflects on the vibrant life

followed by an eighteen-course tasting menu and an extraordinary wine accompaniment personalized by our Sommeliers

the 11" and 12

and art of pasta making span over five centuries

all have been thoroughly tested in home kitchens

Finesse, The Senses Issue New Bronx-born chef David Waltuck reflectsIn this issue of Finesse, our seventh, we examine in depth how sight, sound, touch, smell and taste inform our awareness and how we experience food and life. Any chef knows that it is not just the sense of taste that is important in cooking. In the Senses issue, we hear directly from chefs, food writers and home cooks who have put all of their senses to use, from Los Angeles Times Food Editor Russ Parsons, who walks us through how all the senses can