A cordial dimension to seasonings and spices
Article Abstract:
Liqueurs and cordials add an interesting taste to many dishes. Recipes given include sauteed shrimp and red pepper in Herbsaint Cream over angel hair pasta, escalope of salmon with ginger and Benedictine and striped Grand Marnier torte.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1992
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A new flame
Article Abstract:
New York, NY, offers diners a wide variety of restaurants. Le Cirque 2000, Jean Georges, Union Pacific and Balthazar are among the best of the newest from 1997. Greek Chef Costas Spiliadis comments on the restaurant scene.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1998
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A glassmaker devoted to wine
Article Abstract:
Austrian crystal glassmakers have been developing specific glasses for wine for 30 years. The current director, George Riedel, states that glasses are designed to enhance the flavor and appearance of different wines.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1992
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