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<title>David Russo - EzineArticles Expert Author</title>
<link>http://EzineArticles.com/expert/David_Russo</link>
<pubDate>Tue, 14 Feb 2012 23:51:26 -0600</pubDate>
<image><title>David Russo - EzineArticles Expert Author</title>
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<copyright>Copyright 2012 EzineArticles.com - All Rights Reserved.</copyright>
<description><![CDATA[EzineArticles.com is Trusted By Millions as The Source For Quality Original Articles]]></description>
<lastBuildDate>Mon, 05 Mar 2007 10:58:21 -0600</lastBuildDate>
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<title>Antique Recipes from Chefs of the Past -Part I</title>
<link>http://EzineArticles.com/476867</link>
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<pubDate>Mon, 05 Mar 2007 10:58:21 -0600</pubDate>
<description><![CDATA[Risotto with Saffron - Maestro Martino, Italian, Circa 1477

Salmon Kebabs - Maitre Menon, French, Active 1740-1755

Mullet with Cameline Sauce - Guillaume Tirel, French, 1312-1395 

Stuffed Champignon Mushrooms - M. Antonin Careme, French, 1783-1833

Castilian Pan-Fried Chicken - M. Antonin Car?me, French, 1783 -1833]]></description>
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<title>Antique Recipes from Chefs of the Past - Part II</title>
<link>http://EzineArticles.com/476869</link>
<guid>http://EzineArticles.com/476869</guid>
<pubDate>Mon, 05 Mar 2007 10:24:23 -0600</pubDate>
<description><![CDATA[Fried Frogs - Bartolomeo Scappi, Italian, active 1540 -1570

Chicken Casserole with Peas - Francois Pierre de La Varenne, French, 1615-1678

Boston Stewed Beans - Fannie Farmer, United States, 1857-1915

Muffins - Isabella Beeton, English, 1836-1865

Stuffed Tomatoes - Francesco Leonardi, Italian, active 1750-1790]]></description>
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<item>
<title>Alligator Recipes</title>
<link>http://EzineArticles.com/476718</link>
<guid>http://EzineArticles.com/476718</guid>
<pubDate>Mon, 05 Mar 2007 08:00:30 -0600</pubDate>
<description><![CDATA[Exotic Meat: 1 - Alligator in  Hot  Mustard Sauce.  2 - Stewed Alligator.  3 - Gator in Hot Sauce]]></description>
</item>
<item>
<title>Erotic Seafood Recipes</title>
<link>http://EzineArticles.com/381161</link>
<guid>http://EzineArticles.com/381161</guid>
<pubDate>Sat, 09 Dec 2006 10:43:14 -0600</pubDate>
<description><![CDATA[-Fettuccini with Oysters and Shrimp for two

-Drunk Lobster for two

-Carpaccio for two]]></description>
</item>
<item>
<title>Tournedos Rossini</title>
<link>http://EzineArticles.com/362174</link>
<guid>http://EzineArticles.com/362174</guid>
<pubDate>Fri, 17 Nov 2006 14:16:18 -0600</pubDate>
<description><![CDATA[Gioacchino Rossini: "I know of no better occupation than eating, eating well that is. Appetite is to the stomach what love is to the heart. Our stomach is the conductor to the grand orchestra of our passions"]]></description>
</item>
<item>
<title>Cacciucco</title>
<link>http://EzineArticles.com/337948</link>
<guid>http://EzineArticles.com/337948</guid>
<pubDate>Wed, 25 Oct 2006 15:30:50 -0500</pubDate>
<description><![CDATA[A common trait of all Mediterranean culinary traditions is the dish cooked in a covered earthware (terracotta) recipient, either of fish or meat. Fish based stews change name from country to country: Cacciucco in Tuscany, Brodetto on the Adriatic, Zarzuela in Spain, Bouillabaisse in France and Cioppino in California. These dishes are all similar enough however to suppose that they all originated from one fish stew recipe that existed centuries ago and is now present from the Mediterranean to the Pacific.]]></description>
</item>
<item>
<title>Bouillabaisse, a Mediterranean Fish Stew</title>
<link>http://EzineArticles.com/328596</link>
<guid>http://EzineArticles.com/328596</guid>
<pubDate>Mon, 16 Oct 2006 05:02:22 -0500</pubDate>
<description><![CDATA[A common trait of all Mediterranean culinary traditions is the dish cooked in a covered earthware (terracotta) recipient, either of fish or meat. Fish based stews change name from country to country: Cacciucco in Tuscany, Brodetto on the Adriatic, Zarzuela in Spain, Bouillabaisse in France and Cioppino in California. These dishes are all similar enough however to suppose that they all originated from one fish stew recipe that existed centuries ago and is now present from the Mediterranean to the Pacific.]]></description>
</item>
<item>
<title>Salt and Vinegar: Two Extreme Flavors</title>
<link>http://EzineArticles.com/313635</link>
<guid>http://EzineArticles.com/313635</guid>
<pubDate>Fri, 29 Sep 2006 12:17:47 -0500</pubDate>
<description><![CDATA[A good culinary rule of thumb holds that salt and vinegar must be used sparingly. Their flavor should lend strength to a dish, but never dominate it.]]></description>
</item>
<item>
<title>Cuisine and Cooking</title>
<link>http://EzineArticles.com/313614</link>
<guid>http://EzineArticles.com/313614</guid>
<pubDate>Fri, 29 Sep 2006 11:53:57 -0500</pubDate>
<description><![CDATA[The term "cuisine" has widespread implications, encompassing practices and traditions in cooking and the general preparation of food and beverages.]]></description>
</item>
<item>
<title>Ostrich: A New Red Meat</title>
<link>http://EzineArticles.com/298150</link>
<guid>http://EzineArticles.com/298150</guid>
<pubDate>Wed, 13 Sep 2006 10:36:05 -0500</pubDate>
<description><![CDATA[Ostrich is a flightless bird. This is because it has a flat breastbone that makes it unsuitable for flight. On top of making it flightless, the bird's flat breastbone means it does not have large breast or wing muscles. Therefore the meat from comes from the thigh, leg and back.  This gourmet meat is extremely versatile and can be cooked in several ways.]]></description>
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<item>
<title>Pork: The Berkshire Breed</title>
<link>http://EzineArticles.com/298165</link>
<guid>http://EzineArticles.com/298165</guid>
<pubDate>Wed, 13 Sep 2006 10:00:07 -0500</pubDate>
<description><![CDATA[The wonderful Berkshire hog features improved meat to bone ratios and is adapted to being raised in the open.  It produces meat, hams and bacon of rare quality and flavor.]]></description>
</item>
<item>
<title>Veal: A Few Notes</title>
<link>http://EzineArticles.com/292985</link>
<guid>http://EzineArticles.com/292985</guid>
<pubDate>Fri, 08 Sep 2006 09:22:31 -0500</pubDate>
<description><![CDATA[Veal is a calf under one year-old with the teeth of a young animal, weighing less than 600lbs. and of approximately four months of age. Today young calves start eating forages of various type and unfortunately, often with added hormones, quite early.  The true veal must have been fed only with milk.]]></description>
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<item>
<title>Science in the Kitchen and the Art of Eating Well</title>
<link>http://EzineArticles.com/292315</link>
<guid>http://EzineArticles.com/292315</guid>
<pubDate>Fri, 08 Sep 2006 09:03:38 -0500</pubDate>
<description><![CDATA["La Scienza in Cucina e l' Arte di Mangiare Bene" (Science in the Kitchen and the Art of Eating Well) written by Pellegrino Artusi in 1891 is the first collection of fundamental recipes from all of Italy.  A cookbook representing the national cuisine and by now used by all Italians.
]]></description>
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<item>
<title>Oenology: A Few Notes</title>
<link>http://EzineArticles.com/287825</link>
<guid>http://EzineArticles.com/287825</guid>
<pubDate>Tue, 05 Sep 2006 14:16:52 -0500</pubDate>
<description><![CDATA[Oenology is the study of wine and its production from the vineyard to the bottle.  The word is derived from the Greek words "oinos" (vino) and "logos" (study of).]]></description>
</item>
<item>
<title>Caviar: A Few Notices, Curiosities And Some Advice For Tasting It (Part C)</title>
<link>http://EzineArticles.com/286692</link>
<guid>http://EzineArticles.com/286692</guid>
<pubDate>Thu, 31 Aug 2006 16:20:23 -0500</pubDate>
<description><![CDATA[Caviar, one of the best and most expensive gourmet food, can be sold packaged in 24 karat gold tins at up to $12,000 a pound!  Caviar lovers widely agree that the best caviar is Iranian.  If you do not like caviar at all, at least try eggplant caviar, which is nothing more than a mash of eggplant pulp!]]></description>
</item>
<item>
<title>Caviar: A Few Notices, Curiosities And Some Advice For Tasting It (Part B) </title>
<link>http://EzineArticles.com/285715</link>
<guid>http://EzineArticles.com/285715</guid>
<pubDate>Thu, 31 Aug 2006 13:29:08 -0500</pubDate>
<description><![CDATA[Caviar, one of the best and most expensive gourmet food, can be sold packaged in 24 karat gold tins at up to $12,000 a pound!  Caviar lovers widely agree that the best caviar is Iranian.  If you do not like caviar at all, at least try eggplant caviar, which is nothing more than a mash of eggplant pulp!]]></description>
</item>
<item>
<title>The Secrets of Smoked Salmon</title>
<link>http://EzineArticles.com/282149</link>
<guid>http://EzineArticles.com/282149</guid>
<pubDate>Tue, 29 Aug 2006 11:33:42 -0500</pubDate>
<description><![CDATA[Wild, superior, caught in the open ocean or raised in the splendid isles of Northern Europe; many of the self-aggrandizing statements brought upon this product, apart from being difficult to verify, are also devoid of any real import.]]></description>
</item>
<item>
<title>Duck Al' Orange - Alias: Canard a l'Orange; Duck in Orange Sauce</title>
<link>http://EzineArticles.com/267193</link>
<guid>http://EzineArticles.com/267193</guid>
<pubDate>Tue, 15 Aug 2006 14:02:07 -0500</pubDate>
<description><![CDATA[The right and easy way to prepare Duck al' Orange.  Please use bitter oranges.]]></description>
</item>
<item>
<title>Caviar: A Few Notices, Curiosities And Some Advice For Tasting It (Part A)</title>
<link>http://EzineArticles.com/261508</link>
<guid>http://EzineArticles.com/261508</guid>
<pubDate>Fri, 11 Aug 2006 10:33:17 -0500</pubDate>
<description><![CDATA[Caviar, one of the best and most expensive gourmet food, can be sold packaged in 24 karat gold tins at up to $12,000 a pound!  Caviar lovers widely agree that the best caviar is Iranian.  If you do not like caviar at all, at least try eggplant caviar, which is nothing more than a mash of eggplant pulp!]]></description>
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