Chefs at the source
Article Abstract:
A brief description on Chef Jean-Louis Palladin with reference to his contributions in the food industry is presented. He spent a lot of time searching the best farmers, hunters, and anglers, the people who supplied raw material to him.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2004
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Easy week
Article Abstract:
Seven recipes that could be made in weekends and some of which provide a second meal are mentioned. These include tomato sauce, spaghetti, mussels, wine-braised chuck roast, beef salad, chicken curry, and orange-soy-braised pork ribs.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2005
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Living large
Article Abstract:
One of the biggest chefs in Washington D.C., Michel Richard presents few of his low-carb and low-fat recipes. Some of them are Calamari 'Pasta' with Corn and crab, Chicken Meatballs with Mushroom Jus, Vegetable, and Espresso Mousse.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2004
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