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Chef's Secrets: Insider Techniques from Today's Culinary Masters (Paperback, 2004)

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You don't find that useful?. I guess you have a better way of tenderizing octopus. So now we know: The three foods that Scott Conant, chef at Manhattan's L'Impero, will never get bored with are mortadella (a.k.a. bologna), Skippy extra-chunky peanut butter, and sea urchin -O Magazine Tricks of the Trade.