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making dinner parties a breeze
Chickpea Salad with Onions and Paprika
from 1950-1960
Elegantly Easy Creme Brulee
a comprehensive collection of more than 120 recipes
Art Culinaire Magazine 88 Cookbook making dinner parties a breezeArt Culinaire Magazine No. 88 is one of a series of special gourmet cookbook style hardcover magazines from this special culinary publication. If you aren't familiar with Art Culinaire and are a chef or enjoy gourmet fare and interesting articles from top culinary experts this cookbook is highly recommended. This issue number 88 from Spring 2008 has some memorable recipes like Key West Shrimp Pionono with Sofrito Sauce; Beets with Quail Eggs, Morels,