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Jamie Oliver, David Tanis set their sights on the home front with cookbooks for fall

Encapsulated beet-juice spheres under verjuice ice and lemon thyme froth. TorchonTorchon of monkfish liver cooked sous vide in an immersion circulator at 64 degrees Celsius. Jamón ibérico consommé.

By Amy Scattergood

September 17, 2008

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