Today, other cuisines are more likely to show up on celebrated menus, especially those from Asia, South America, Latin America and parts of Europe that speak languages other than French, such as Italy, Spain or Greece. But if French haute cuisine has faded in America, chefs still rely on its techniques. Wine Spectator's Harvey Steiman reports.
For the full article, check out the new issue of Wine Spectator, on newsstands August 23, 2011.
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