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    Title :

    THE MENU - Recipes - Orange Roughy in Vine Leaves, Artichoke Mushroom Ragout, Ahi Tuna and Salmon, Tempura Sashimi, Grilled Veal Chop with Cantonese-Style Porcini Gravy, Almond Crusted Blue Point Oysters with Green Gazpacho Sauce, Honey Barbecued Salmon Satay, Grilled Pork Tenderloin with Herb Tomato-Bread Salad, Arugula, Anchovy Chips, and Jus, Thai-Style Pear Salad, and more


    Published in:

    Publication date :

    1998



    Type of media :

    Article (Journal)


    Type of material :

    Print


    Language :

    English


    Classification :

    BKL:    83.72 / 83.71
    Local classification TIB:    770/7050