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lsanderson
PINPOINTING The chef Paul Liebrandt uses tweezers at Corton in TriBeCa.
By OLIVER STRAND
Published: January 19, 2010
EVERY so often, a tool will leap across professional borders and become standard in restaurant kitchens. The blowtorch, we now know, caramelizes as well as it solders. Today, the woodworker’s Microplane rasp is far more likely to zest a lemon than shape a credenza. More
