Shank of the meal
Article Abstract:
Beef, veal and lamb shanks are often used to make stock or as main dishes in peasant meals, but they are also starting to appear on restaurant menus. Six recipes are included.
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 1992
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A man for all seasonings
Article Abstract:
Le Cirque's French-born chef Daniel Boulud is known for his original and inventive cooking. Four of his recipes are presented.
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 1992
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