The Lutèce Cookbook by André Soltner and Seymour Britchky

  • Bay scallops with fine-minced vegetables (Pétoncles brunoise)

    from The Lutèce Cookbook The Lutèce Cookbook by André Soltner and Seymour Britchky

    • Categories: Appetizers / starters; French
    • Ingredients: bay scallops; tomatoes; shallots; carrots; celery; dry white wine; saffron; heavy cream; chervil
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  • ISBN 10 0679422730
  • ISBN 13 9780679422730
  • Published Dec 19 1996
  • Format Hardcover
  • Page Count 584
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Random House USA Inc

Publishers Text

Here is the long-awaited cookbook from Andre Soltner, for decades the chef-proprietor of Lutece, New York's most famous restaurant.

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