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Added on the 01/02/2011 12:55:07 - Copyright : Atelier des Chefs UK
Chef Chris Nixon of Element 112 restaurant in Sylvania, Ohio prepares halibut sous vide style and shares his tips for safely preparing proteins at low temperatures.
Tender asparagus tops peppery mustard greens with a simple vinaigrette to create this delicious salad.
Breakfast doesn't have to be boring! This baked dish brings new flavor and texture -- sweet shallots, pungent thyme, and wonderfully airy eggs -- to a meal that's usually on autopilot.
To see the full recipe visit http://www.atelierdeschefs.co.uk/en/recipe/8576-roast-sea-bass-with-english-asparagus-and-basil-butter.php
La vie et la carrière du biologiste Robert Trivers, souvent cité comme l'un des plus grands scientifiques du XXe siècle.
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