Articles from Art Culinaire (December 22, 2008)

Title	Author	Type	Words
A career without Sacrifice.	Cracco, Carlo; Cracco, Ristorante		831
Artisanal moonshine.	Cecconi, Michael		2359
Bhindi do plaza.		Recipe	183
Black truffle crusted peacock egg.		Recipe	564
Breaded Piedmontese fassone.		Recipe	406
Broccoli poriyal.		Brief article	161
Carrot halwa with cinnamon sabayon.		Brief article	200
Chicken kolapuri.		Brief article	248
Chicken makhani.		Brief article	272
Chilled corn soup with smoked pepper cured trout.		Recipe	359
Cinnamon risotto souffle with citrus ice cream.		Recipe	508
Corn bread.		Recipe	384
Crab stuffed zucchini blossoms with minted pea puree.		Brief article	288
Crispy braised pork belly with deep-fried duck egg.		Recipe	456
Crunchy sugar cannoli with chocolate cream and beer foam (serves 6).		Recipe	334
Cyber eggs.		Recipe	181
Deconstructed tortilla espanola.		Recipe	399
Doorway into the future: Italian cuisine: a fine blend of modern techniques and traditional products.			947
Egg yolk tagliatelle with pickled vegetables and borage broth (serves 4).		Recipe	422
Eggplant and shrimp stuffed paccheri with squid sauce.		Recipe	457
Eggplant with parsley and tomato confit.		Recipe	257
Eggs: an abundance of riches.	Moore, Thomas	Report	2544
Food for thought.	Andres, Jose		2031
Goa fish curry.		Recipe	222
Gragnano pasta shells with fassone ragu.		Recipe	467
Hing dhania aloo with poori.		Recipe	291
How to weather the storm.	Pollinger, Ben		1251
Lamb shank roganjosh.		Brief article	255
Living the good life.	Sunderam, Vikram		1180
Magnum of foie gras.		Brief article	306
Meat six ways.		Recipe	615
Milk chocolate long pepper cake with cinnamon cream and hazelnut ice.		Recipe	807
Parmesan eggs with migas.		Recipe	410
Parmigiano Reggiano five ways.		Recipe	522
Passion as the primary ingredient.	Dieterle, Harold		1045
Peekytoe crab roll with crispy egg nets.		Recipe	377
Pepper: humanity has been smitten with pepper for nearly three thousand years, and our yearning for it has enticed us into the furthest reaches of the world.	Herball, John Gerard		2895
Poached swordfish in a Gewurztraminer-cubeb pepper broth.		Recipe	517
Red mullet with hazelnut-peach compote and mustard mascarpone (serves 4).		Recipe	295
Rhubarb semolina tart with black pepper meringue.		Recipe	645
Rompope.		Recipe	677
Rosemary smoked pumpkin ravioli (serves 4).		Recipe	417
Scampi with couscous and red onion compote.		Recipe	579
Scorpion fish with black squid ink chips.		Recipe	631
Sea Robin with eggplant in long pepper-yogurt broth.		Recipe	404
Semolina spaghetti with scallions and chili pepper.		Brief article	200
Service with a smile.	Valazza, Luisa; Sorriso, Al		922
Suckling pig fagottini with white alba truffles and apples (serves 4).		Recipe	394
Tamarind-glazed sablefish with toasted pepper, cauliflower & carrots.		Recipe	357
Tawa baigan.		Recipe	325
The dabbawala.			1693
The food of love.	Beck, Peter		1054
The Geneva-based company Firmenich is the largest, privately owned flavor and fragrance enterprise in the world. Its flavors have influenced the culinary world for more than 60 years, appearing in everything from supermarket freezer-aisle staples to the dishes of the world's most celebrated chefs.		Interview	1796
The provocative renegade.	Scabin, Davi; Zero, Combal		1219
The romance of gastronomy.	Nadia Moroni, Aimo		1050
Traditional avant-garde.	Bottura, Massimo; Francescana, Osteria		976
Veal with leeks and eggplant puree.		Recipe	538
Zucchini blossom creme brulee with wild fennel ice cream pops.		Recipe	895
Zuppa inglese.		Recipe	554