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Foie gras with rhubarb, turnips, hazelnuts and truffles.(Recipe): An article from: Art Culinaire Best

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Foie gras with rhubarb, turnips, hazelnuts and truffles.(Recipe): An article from: Art Culinaire Overview

This digital document is an article from Art Culinaire, published by Culinaire, Inc. on March 22, 2011. The length of the article is 321 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: Foie gras with rhubarb, turnips, hazelnuts and truffles.(Recipe)
Author: Unavailable
Publication:Art Culinaire (Magazine/Journal)
Date: March 22, 2011
Publisher: Culinaire, Inc.
Issue: 100 Page: 59(1)

Article Type: Recipe

Distributed by Gale, a part of Cengage Learning

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