October 07, 2010 • Page Image 52
…continued from page P12 cation beyond mere language," writes Nathan. "It was Ruth Moos who first taught me the simple pleasure of sink- ing my teeth into a slightly melted bar of dark chocolate sandwiched into a crackly baguette. Ruth took me on afternoon hikes in the Alps, with choco- late baguette snacks, and in her kitchen exposed me to dishes such as gratin dauphinois, a local regional specialty, and poached fish with a mousseline sauce, ...…

















































