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Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

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Infuse 2 cinnamon sticks, ¼ whole nutmeg, 8 cardamom pods, 2 cloves, 2–3 small dried red chiles, 1 tsp (5 mL) black pepper-corns, 2 peeled and lightly crushed garlic cloves, and ½ oz (15 g) sliced fresh ginger in 1 pt (0.5 L) pure golden olive oil.

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