Dehydrated chocolate mousse with pear encapsulates and caramelized mushrooms.: An article from: Art Culinaire

This digital document is an article from Art Culinaire, published by Thomson Gale on June 22, 2007. The length of the article is 974 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Dehydrated chocolate mousse with pear encapsulates and caramelized mushrooms.
Author: Gale Reference Team
Publication:Art Culinaire (Magazine/Journal)
Date: June 22, 2007
Publisher: Thomson Gale
Issue: 85 Page: 61(2)

Distributed by Thomson Gale