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The New Desserts

Pastry chefs move to center stage
John Mariani
Issue: March 31, 2004

It used to be easy to choose dessert in a restaurant. You had cheesecake in a steak house, tiramisu in an Italian place, kulfi in an Indian place, flan at a Mexican place and crème brûlée just about everywhere.

For the full article, check out the new issue of Wine Spectator, on newsstands March 31, 2004.

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