Adventures in Eating: Authentic ‘Frozen’ food fears for birthday bash

By FRAN GINN,

A principle that has always been of paramount importance to me in my work is authenticity. If I wrote on a menu that the entree was a French Cassoulet, then it would have sausages, duck, a bread crust and other essential ingredients. Although the sausages might be American made, they would be as close to the French ones as possible.

 
 
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