Like, Thanks a Lot!
I like cookbooks written by (or organized around) famous chefs and have willingly enslaved myself to concocting dinner parties with menus taken from Charlie Trotter or Joaquin Splichal or Jean-Georges Vongerichten. The New Year's Eve that I did Jean-George's sauteed foie gras and potato terrine and a salt-crusted pheasant with foie gras sauce (a recipe …
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