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Tuesday, November 19, 2013
Ko Ruey-ling, a Taiwanese chef and celebrated connoisseur of French food, received a decoration from the French government on Monday honoring her long-time contribution to the promotion of French food in Taiwan.
Saturday, November 9, 2013
Insects making an eco-friendly buzz in kitchens of Netherlands
Cecile's latest batch of students watched attentively as she launched into the last step of the dish — swirling grasshoppers around in a frying pan before setting them on the couscous.
Saturday, November 2, 2013
Chef to French leaders hangs up apron
For 40 years, Bernard Vaussion has stirred and sauteed, poached and parboiled, reduced and roasted for six French presidents and their guests. Now it's time to hang up the apron.
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