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Magazine Archives: Nov. 30, 2005

How You Slice It

The real work starts after you take the roast out of the oven
Sam Gugino
Issue: November 30, 2005


We go to a lot of trouble to make our holiday meals look attractive. But by the time most people are done carving their Thanksgiving turkey, Christmas ham or New Year's leg of lamb, the centerpiece more closely resembles leftovers from the Texas Chainsaw Massacre than an edible, never mind appetizing, meal.

For the full article, check out the new issue of Wine Spectator, on newsstands November 30, 2005.

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