Word: salmone
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...that began, "Saw the tops off six small, fresh coconuts" was dropped because it was deemed too time consuming for contemporary cooks. Still, the recipes that did make it in will allow you to re-create classics like beef Wellington or more modern dishes like seared salmon with balsamic glaze...
...Hawaiian chicken dish) that began, "Saw the tops off six small, fresh coconuts" was dropped because it was deemed too time consuming for contemporary cooks. Still, the recipes that did make it in will allow you to re-create classics like beef Wellington or more modern dishes like seared salmon with balsamic glaze. One disappointment: despite coming from a magazine famed for tempting photos that verge on gastroporn, The Gourmet Cookbook contains no photographs. Instead, the book is illustrated with detailed drawings that explain everything from proper siu mai assembly to the best way to choose and shuck an oyster...
...million-gal. ocean pen, where she remained for 25 days, monitored by a team of marine biologists and released only after she began eating and appeared to have fully recovered. The strategy seems to have worked: on her first day in the tank, the shark snatched salmon fillets from a pole and swam calmly among the other sharks and sea creatures in the tank. Since then, she has continued to thrive...
...when compared to a sit-down dinner in one of his three-star restaurants. The truly hedonistic can opt for Le Cube from Petrossian, a three-tiered translucent picnic box that includes 20 g of caviar, "Maviar" tarama (a creamy spread made with the eggs of smoked cod), smoked salmon with artichokes and a fruit dessert. That will set you back j80 per person, but it comes with a tiny mother-of-pearl caviar spoon. The only disadvantage to al fresco eating?other than possible bad weather in autumn?is uninvited guests. Near the Eiffel Tower with my daughter recently...
...when compared to a sit-down dinner in one of his three-star restaurants. The truly hedonistic can opt for Le Cube from Petrossian, a three-tiered translucent picnic box that includes 20 g of caviar, "Maviar" tarama (a creamy spread made with the eggs of smoked cod), smoked salmon with artichokes and a fruit dessert. That will set you back €80 per person, but it comes with a tiny mother-of-pearl caviar spoon. The only disadvantage to al fresco eating - other than possible bad weather in autumn - is uninvited guests. Near the Eiffel Tower with my daughter...