Shank of the meal
Article Abstract:
Beef, veal and lamb shanks are often used to make stock or as main dishes in peasant meals, but they are also starting to appear on restaurant menus. Six recipes are included.
Publisher: The New York Times Company
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 1992
Vegetables, Cookery (Lamb and mutton), Lamb (Meat), Cookery (Vegetables), Cookery (Veal), Veal
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 1992
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A man for all seasonings
Article Abstract:
Le Cirque's French-born chef Daniel Boulud is known for his original and inventive cooking. Four of his recipes are presented.
Publisher: The New York Times Company
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 1992
Recipes and menus, Soups, Salads, Tuna (Food product), Pies, Cookery (Chicken), Chicken (Meat), Boulud, Daniel, Cookery (Tuna)
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 1992
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Subjects list: Cooking
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