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d sweets including Wolfgang Puck's Kiwi Clafouti and Chocolate Bread Pudding with Dried Cherries and Brandied Cream Sauce A chapter on vegetables and vegetarian dishes, with the likes of Ragout of Wild Mushrooms with Shallots and Thyme, and Sautéed Baby Artichokes with Fresh Herbs, is particularly strong Nathan likes to tell stories, and in sidebars such as "Nova Kim, the Wild Mushroom Lady of Vermont" and "Cooking Iraqi Food in Virginia," she places the dishes within th