Chef R.G. Emanuelle and sous chef Andi Marquette locked themselves in the kitchen to create a menu that would explore the sensuous qualities of food and illustrate how the act of preparing and eating it can engage many more senses than simply taste and smell. They gathered a great group of cooks who
✦ LIBER ✦
POPULARITY FACTORS OF “ALL-YOU-CAN-EAT” CHINESE BUFFETS
✍ Scribed by CONSTANTINE E. VLISIDES; WEN-MEI CHIANG; WILLIAM PAN
- Book ID
- 111336379
- Publisher
- John Wiley and Sons
- Year
- 2000
- Weight
- 1020 KB
- Volume
- 12
- Category
- Article
- ISSN
- 1524-8275
No coin nor oath required. For personal study only.
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Chef R.G. Emanuelle and sous chef Andi Marquette locked themselves in the kitchen to create a menu that would explore the sensuous qualities of food and illustrate how the act of preparing and eating it can engage many more senses than simply taste and smell. They gathered a great group of cooks who
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