Grand Central Publishing Acquires Harold Dieterle Book Project Based on Toqueland Posts
Inside the Writer’s Studio
A Working Session Reveals Where the Chef Ends and the Collaborator Begins
After Months of Brainstorming with Harold Dieterle, A Cookbook Concept Emerges
Slice of Life: “For Auld Lang Syne”
A Burns supper at… Marea? Chinese New Year with two American chefs? How it all went down…
The Toqueland Ten: Harold Dieterle
The Chef of Perilla and Kin Shop names his ten favorite ingredients, and explains why he chose them.
VINTAGE TOQUELAND: Our First Profile-Review
A profile of Harold Dieterle and appreciation of his Perilla restaurant.