shuna lydon

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« Eggplant Parmesan, aka Aubergine Parmesan | Main | 101 Cookbooks & Big Sur Bakery Hide Bread »

18 July 2009

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Comments

I am enraptured by these portraits! Would you share your recipe for the dacquoise? I'm newly GF and keen to get back to the cool cakes I used to make.

OMG *yum*

Wow, what fantastic flavor profiles. It always amazes me to see how ingredients are transformed in the hands of a master.

That coconut soup sorbet sounds AMAZING...

wow THE holy Amchur in a dessert first ever I am hearing in my life....till now i love Amchur in almost all my "tandoor" cooked dishes especially in panner tikka and fish tikkas :)
after reading this i really wanna taste 'em (i mean all of 'em) and take loads of pics....

oh shuna... sounds like heaven to me!

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