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Restaurant hospitality
TIBKAT | Nachgewiesen 73.1989 -volume 104, no. 10 (November/December 2020) ; damit Erscheinen eingestellt -
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
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