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The Chef's Companion
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Table of Contents

Asperge. Bacchus. Chevre. Decant. Ecrevisse. Fennel. Game. Haricot. Indian Pudding. Jardiniere, a la. Kale. Lettuce. Mushroom. Sauce Nantua. Oyster. Pain. Quail. Rice. Saucisse. Terrine. Uccello. Vanilla. Watercress. Xeres. Yule Log.

About the Author

ELIZABETH RIELY is a journalist and food historian whose articles have appeared in Bon Appetit, Gourmet, the Boston Globe, and The New York Times. She is editor of the Radcliffe Culinary Times, the newsletter of the Schlessinger Library, a contributor to Gastronomica, and the author of the cookbook A Feast of Fruits.

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