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Spinach
Fall-Spring
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Appears in
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Culinary Artistry
By
Andrew Dornenburg
and
Karen Page
Published
1996
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Recipes
Contents
anchovies
bacon
brains
butter
cardamom
carrots
cheese, especially feta, goat, Parmesan, and ricotta
chiles
chives
cream
cumin
curry
eggs
fish
garlic
ginger
ham
hollandaise sauce
horseradish
leeks
lemon
lemongrass
mint
mushrooms
mustard
nutmeg
nuts (especially almonds and walnuts)
olive oil
olives
onions
oranges
pepper, black
peppers, especially red
raisins
sorrel
sour cream
soy
sugar
tarragon
tomatoes
vinegar, especially red wine
yogurt
boil
purée
sauté