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Black truffle crusted peacock egg.(Recipe): An article from: Art Culinaire Best

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Black truffle crusted peacock egg.(Recipe): An article from: Art Culinaire Overview

This digital document is an article from Art Culinaire, published by Culinaire, Inc. on December 22, 2008. The length of the article is 589 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available immediately after purchase. You can view it with any web browser.

Citation Details
Title: Black truffle crusted peacock egg.(Recipe)
Author: Gale Reference Team
Publication:Art Culinaire (Magazine/Journal)
Date: December 22, 2008
Publisher: Culinaire, Inc.
Issue: 91 Page: 45(2)

Article Type: Recipe

Distributed by Gale, a part of Cengage Learning

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