Anatomy of a pan bagnat
Article Abstract:
Susy Achor of Chez Theresa in Nice, France, shows Gourmet's cooks how to make a true pan bagnat, which is a speciality tuna sandwich. The crucial ingredients are a special type of bread roll, tuna, olive oil, an onion mixture, hard-boiled egg, salad greens and tomato.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2001
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Aioli: it's all in the wrist
Article Abstract:
Issues concerning the technique of making aioli, which is a mayonnaise made from garlic, salt and olive oil, are presented. A recipe is included for Quick Aioli with Egg.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2000
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The world's his oyster
Article Abstract:
Issues concerning the preparations of South Carolinian chef Louis Osteen for entertaining with an oyster roast are presented.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2000
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