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Glazing Vegetables
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Heirloom Recipes from the CIA
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Hollandaise Sauce
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How-To: How to Brown Butter
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Leek and Potato Soup
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Making Crêpes
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Mushroom Chive Omelettes
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Mussels Mariner-Style (Moules Marinière)
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Pan Bagnat
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Pastry Cream
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Pâte à Choux
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