Food and ingredients
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Agar Gelatins are one of the most characteristic preparations in classical cuisine, and they have undergone greater evolution in modern cooking. Agar, a gelling agent, is extracted from a type of red algae used in Japan since the 15th century. In 1859, it was Category: Baking And Pastry - Gelifiers - - Texturas Agar Gelifiers Baking And Pastry
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Chaumes Made by the biggest cheese-making company in France, Fromageries des Chaumes in Jurancon, Chaumes is a very popular cheese throughout Europe. Its nutty taste goes well with strong red wines. Easy to eat and quite tasteful, this cheese matures for a month Category: Cheese - Chaumes - - Chaumes Chaumes Cheese
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Gluco Gluco consists of calcium gluconolactate, a mixture of two calcium salts (calcium gluconate and calcium lactate) that produces a product rich in calcium and perfect for the technique of Inverse Spherification (submerging a liquid with Gluco in a bath of A Category: Baking And Pastry - Molecular Gastronomy - - Texturas Gluco Molecular Gastronomy Baking And Pastry
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Whole Lobe of Fresh Duck Foie Gras From Rougie, one of the world's most renowned foie gras manufacturers comes this luxurious whole lobe of duck foie gras. No veins means that you can just get on to cooking with this smooth and flawless liver. Once you receive this product, pop it in the f Category: Foie Gras - French - - Rougie Whole Lobe of Fresh Duck Foie Gras French Foie Gras
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Gianduja Hazelnut Chocolate Baking Block Callebaut's gianduja is a mixtures of chocolate and hazelnut paste that are ready to use: just cut or beat into an aerated filling. This block of Gianduja is also perfect for flavoring cremes, bavarois, and pastry interiors. Gianduja's contain around 30 Category: Baking And Pastry - Baking Chocolate - - Callebaut Gianduja Hazelnut Chocolate Baking Block Baking Chocolate Baking And Pastry
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Muscovy Drake Leg The muscovy duck yields a meat that is extremely tender and lean - the leanest of domesticated duck breeds. It also is known for a great flavor. How to fully appreciate them? Use these to prepare a delicious "Duck Confit". Category: Specialty Meat - American - - Terroirs D'antan Muscovy Drake Leg
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Norwegian Gravadlax Smoked Salmon Trout Superior You've probably never heard of gravlax, the smoked-salmon-lovers best-kept secret. A rare delicacy that originated in Scandinavia, this Norwegian smoked salmon is cured using a special dill, sugar, and herbs mixture that is rubbed into the prime cut of fr Category: Smoked Salmon - Fossen - - Fossen Norwegian Gravadlax Smoked Salmon Trout Superior
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Sevruga Caviar Malossol
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Truffle Carpaccio in Olive Oil Not only is the delicate fragrance that characterized the summer truffle captured in this unique selection, but, when finely sliced, it also meets an aesthetic demand made by haute cuisine, as the unmistakable black color of this valuable tuber makes for Truffles - Italian - - Urbani Truffle Carpaccio in Olive Oil
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Sevruga Caviar Malossol - Copyright 2012 Food Drink Stores. All rights reserved.
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