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GOOD TASTES.

COOKBOOK

From creme brulee and tiramisu to bread pudding and flan, you'll find a surprising range of sweet and savory creations in ``The Splendid Spoonful: From Custard to Creme Brulee,'' by Barbara Lauterbach (Chronicle Books; $19.95). It includes tempting-sounding recipes like Watch Hill Brie Strata With Fruit Salsa, Curried Corn Custard, Cappuccino Creme Brulee, Chocolate Pots de Creme, Asparagus and Artichoke Flans, and Almond-Peach Clafouti. The dishes run the gamut from familiar and comforting to sophisticated. If custards, puddings and such appeal to you, you'll want to peruse this volume.

- Natalie Haughton

RECIPE NOTE CARDS

If you're always on the lookout (as I am) for food-themed notes for dropping friends or relatives a line, two attractive new collections from Galison might be of interest. A set of 12 colorful Farmer's Market cards - with four different designs (vintage illustrations from the Special Collections of the National Agricultural Library) includes a recipe for a Lemon Berry Tart, Strawberry Gouda Salad, Eggplant Parmesan and Vegetable Potato Soup. Among the recipes in the Asian Flavors 12-note set are Spicy Thai Salad and Japanese Salmon and Sesame Sensation. The company also offers Wine and Dine, Cucina Italiano, Chocolate on the Brain, Zarela's Mexican Kitchen, Mediterranean Afternoon and Desserts from the National Gallery of Art note cards. The note collections are $8.50 per set and can be found at selected Barnes & Noble and Borders bookstores or ordered online at www.galison.com.

- N.H.

HAPPY BIRTHDAY B-R!

To commemorate its 60th birthday, Baskin-Robbins is offering a 4-ounce scoop of ice cream for $1 from 6 to 10 p.m. Tuesdays through Oct. 25. In addition, the company is introducing two new ice cream flavors - Razza Dazza Chip (chocolate ice cream with chewy chocolate chip brownie pieces and a raspberry ribbon) and Chip Off the Ole Cheesecake (cheesecake ice cream with chocolate chip cheesecake cubes and a dark fudge ribbon).

- N.H.

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(2) no caption (book: ``The Splendid Spoonful: From Custard to Creme Brulee'')

(3 -- 4) no caption (food-themed notes)
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Publication:Daily News (Los Angeles, CA)
Date:Sep 6, 2005
Words:346
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