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portionsMedium
By Sheila Lukins and Julee Rosso
Published 1989
Often when chefs get together to talk food and compare notes, it is over a relatively simple meal—such as roast chicken or boiled beef. For it is these dishes, when done superbly, that elicit the greatest admiration for the cook. Of course the raw ingredients must be top-quality, but they are easy to find. This is a great way to treat family and good friends.
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