bon appétit i — March 2012
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“The Tastemakers Issue”
USD 4.99
Volume 57, Number 3 contains: The New Tastemakers // Make Pizza Like a Pro: Pie Master Jim Lahey Shares His Secrets // What the World's Best Chef Cooks at Home // Why French Chefs Don't Get Fat // Crispy Oven-Baked Chicken Parm // America's Best Chocolate // Mac & Cheese Gets a Makeover // Michael Kors on How to Dress--and Drink--with Style
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