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by Rick Tramonto, Mary Goodbody

by Leon E. Soniat Jr.

Basic French cooking, gusty Spanish flavors, creativity, and a lot of love are Leon Soniat�s ingredients for la bouche Cr�ole (the Creole mouth). Interwoven with the recipes are the author�s ...

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by Dana Wood

Amuse-bouche, roughly translated from the French, is a ‘taste tantalizer’ or an ‘appetite teaser’. Its purpose is to introduce exciting, unusual flavours in tiny quantities at the beginning or in ...

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