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The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World (Hardcover)

by Andrew Dornenburg (Author), Karen Page (Author) "IN THE LATE 1960s, when Andr� Soltner of the four-star restaurant Lut�ce in New York City charged $8.95 for fresh Dover sole, it caused a..." (more)
Key Phrases: romesco sauce, thin julienne strips, filo dough, United States, New York City, Rick Bayless (more...)

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