(CBS) --Plates of precisely cut salumi put Quartino Restaurant on the map. "Look how thin this is. You couldn't do that by knife," Chef John Coletta tells CBS 2's Vince Gerasole. He says he couldn't ...
* Photo: Coolife * In the early 20th century, the hand-cranked Berkel slicer was the state of the art for turning a hunk of cured meat into paper-thin petals of flavor. Funny thing is, those prewar ...
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