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Stockists
Hard
Grand Cuisine
By
RICHARD HORWICH
How Great Paris Restaurants Do It
By
THOMAS MCNAMEE
Miss Katie’s Seafood Stew
Chicken with Preserved Lemon and Green Olives
Madame Carter’s Provençal Herb Terrine
Rabbit and Herb Terrine
Terrine of Poultry Liver
The Williams Sisters’ Deep-Dish Peach Pie
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Simmered Egg Yolk with Maple Syrup
By
SAVEUR EDITORS
Green Grapes Sautéed in Honey and Rosemary with Almonds
Empanadas
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