Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he’s best known for is as a chameleon—he’s successfully worked in radio, print media, cookbook publishing, TV, and teaching. Today Arthur talks about: Chicken Stock, Herbs and Antioxidants
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Loved listening to Arthur Schwartz. We attended his cooking school in Italy and listening to him brought back many happy memories!
Thank you! We will pass this along to Arthur!