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Supermodern Food

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

Friday, November 26, 2010

Lisa's String Beans And Potato Dice And Quarter-ed Tomatoes And Half-ed Kalamata Olives Stepped In Balsamic Vinegar Vinaigrette With Slow Poached Sausages in White Wine (Salade Niçoise Avec Saucisses au Vin Blanc Variation)

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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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