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Getting the flavor of two important new food books
2015-06-05 13:22:42| Food - Topix.net
The “meats” section of Charleston Receipts includes plenty of references to the spice rack. Cooks are instructed to add a pinch of nutmeg to baked calf's head; two twigs of thyme to Faber's pilau and a sprinkling of nutmeg to turkey tetrazzini.
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