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Borrowing From The Best
Issue: March 31, 2000
March 31st, 2000 Borrowing From The Best Five top chefs share their culinary style By Harvey Steiman It all looks so easy when you see it on the plate at the restaurant. Add a little of this to a little of that; put it together with a sauce and a garnish, and just like that, a beautiful serving of the restaurant's specialty is created.
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