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Author: Martyne Kupciunas and Lisa Kim-Tribolati
from breakfasts such as Thai French Toast with Orange Ginger Syrup and delicious sides such as Butternut Squash Tart to entrees such as Cod with Cauliflower Tomato Broth or Za'atar-Crusted Lamb and indulgent desserts such as the Alsatian Plum Cake
Rosemary and goat cheese stuffed wontons
There is also a guide at the back of the cookbook that is a question and answer section for inngoers
Art Culinaire Magazine 48 Cookbook Author: Martyne Kupciunas and LisaArt Culinaire #48 cookbook includes an industry spotlight on Cara De Silva, and also features articles on Back to Basics: Salt of the Earth and of Our Palates, Amuse Bouche, Pepper in Desserts, Economies of Wine and roughly 45 recipes and 11 chef bios. Format: Hardcover, 80 pages Copyright: 1998 Publisher: Culinaire, Inc. Author: Art Culinaire Description: Art Culinaire is a magazine formatted like a hardcover oversized cookbook. It has beautifully
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