Starting from scratch
Article Abstract:
Advice on making cakes, with particular emphasis on equipment, eggs, flour and flour sifting, and flavorings, is presented. A list of recommended books is included.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2000
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Kitchen notebook: et voila! foie gras
Article Abstract:
Advice on selecting, preparing and deveining a foie gras is presented. Step-by-step instructions for preparing either a duck or goose foie gras are illustrated.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2000
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Don't be afraid: it's a cakewalk
Article Abstract:
Advice is given on the techniques involved in baking a tiered wedding cake, and on the use and toxicity of real flowers for decoration.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1999
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