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Food/cooking/nutrition

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Black truffle soup

Article Abstract:

The expensive and exquisite black truffle, or Tuber melanosporum, must be scrupulously fresh when used. Chef Paul Bertolli's recipe for black truffle soup is detailed. The truffle is cleaned and made into a paste for the soup.

Author: Zakroff, Zanne Early
Publisher: Conde Nast Publications, Inc.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1992
Soups, Truffles, Cookery (Truffles)

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Caviar pancakes

Article Abstract:

The 'balanced' diet leaves room for indulgence. Overindulgence at one meal can be countered by austerity at another. Pancakes layered with sour cream, caviar, chopped egg and scallion are definitely an indulgence.

Author: Zakroff, Zanne Early
Publisher: Conde Nast Publications, Inc.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1992
Methods, Diet, Pancakes, waffles, etc., Pancakes, Waffles, Caviar

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Escargot-stuffed artichokes

Article Abstract:

Baby artichokes are used for this recipe. The artichokes are stuffed with escargot and garlic butter. This flavorful dish is made with wine, parsley, shallot, lemon, bay leaf, garlic, butter, bread crumbs and oil.

Author: Zakroff, Zanne Early
Publisher: Conde Nast Publications, Inc.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1993
Artichokes, Cookery (Artichokes), Cookery (Snails)

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Subjects list: Cooking
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