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Title:
La Rhubarbe: Rhubarb, Labne Mousse, Cucumber Sherbet, Pine Nut-Quinoa Granola, Meyer Lemon-Sake Kasu Curd, and Quinoa Tuile
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Salted Butterscotch Custard, Cranberry-Sparkling Wine Granita, Pickled and Dehydrated Cranberries, and Chantilly
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Urfa-infused Soft Valrhona Chocolate, Ginger-glazed Tangerines, Sesame Tuile, Caramelized Feuilletine, and Tangerine Sorbet
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A Sweet Life of Influences and Mentors: Pastry Chef Sherry Yard
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Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef
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Holiday Baking 2010
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Pastry Chef Bruno Feldeisen
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A Sugar and Champagne Affair
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The Product: Fair Trade, the Other Chocolate
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Inside Staff Meal at <em>Dominique Ansel Bakery</em>: Sweet and Savory
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Cookbook Review: <u>Desserts</u> by Michel Roux
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The Product: Elusive, Alluring Cloudberries
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Eating Americana: Shane Confectionery’s Whirly Berley Bar
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Frying High: Fine Dining Does Doughnuts
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Pastry Rebel with a Cause
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Beyond Pastry at Blanca
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Spring Forward: A Fresh Look at Late Winter Desserts
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Let Them Eat (Clementine) Cake!
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Liquid Gold: Beeswax in the Modern Kitchen
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