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Supermodern Food

The Reformation And Minimization of Ancient Roman, Classic Italian and French Cuisine As Conceptual Art Practice.

Friday, November 5, 2010

Broccoli Finished In Olive Oil, Garlic, Tomato & Anchovy Sauce In Front of Potatoes Finished In Balsamic Vinegar In Front Of Honey, Balsamic Vinegar & Sesame Seeds Marinated Beef All Topped With Green Onions In Lemon Zest Olive Oil

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Frank Rothkamm
Los Angeles, CA

Bibles

  • Dalby & Grainger - The Classical Cookbook
  • Marcella Hazan - Essentials of Classic Italian Cooking
  • Escoffier - Guide to the Fine Art of Cookery

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