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Spain’s Top Chefs Clash Over Ingredients and Culinary Innovations - New York Times
By | May 31, 2008
MADRID — With inventions like parmesan snow, chilled sauces that “boil” with dry ice and green olives made of “spherified” juice, Spain’s avant-garde chefs have created an international buzz for a national cuisine that was long considered …
Topics: fine wine |
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