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presenting recipes for three-course meals from 45 of the world's top chefs
creating a sensory feast for serious gourmands and professionals alike
to a variety of flavored pastas—and form them into shapes both familiar and unique
and then there are Ingredients
who has more range than any food writer today (and a young daughter to boot)
Flavours of Aleppo: Celebrating Syrian Cuisine (Dalal Kade-Badra, Elie Badra) Diana Kennedy presenting recipes for three-course mealsOf all the diverse images from my childhood that run through my imagination, those connected to family cuisine are the most memorable. Memories of the aromas that wafted from my mother's kitchen are ingrained in me and are what prompted me to write this book with her. My mother inherited her culinary knowledge from her mother, my grandmother, who was originally from Aleppo, a city with a well established reputation in gastronomy. (80)
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