What’s the Line Between Inspiration and Theft in Fine Dining?

COOKING UP IDEAS: A veteran chef weighs in on the touchy subject

by Christine Cikowski

Dominique Tougne on Chez Moi and the Bistro Biz

by Penny Pollack

‘The Preservation Kitchen’ by Paul Virant

BOOKS: A new cookbook features rustic recipes and how-tos for all things picked, preserved, and canned

by Carly Boers