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A Chef’s Palette of Flavors
By Andrew Dornenburg and Karen Page
Published 1996
“This list reflects exactly what I’ve got in the refrigerator, or exactly what I’m going to receive,” says Jean-Louis Palladin, of those ingredients indicated in boldface.* Palladin would go into his office at 1 P.M. every afternoon to compose the restaurant’s daily specials based on such a list.
*Bold indicates the items in stock.
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