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   Sweetbreads (Animella Di Vitello)
   Sweetbreads with Lemon (Animalla Di Vitello Fritta Al Lim
   Szechwan Cucumber Salad
   Taamota Per Eeda (Parsi Eggs in Tomato Sauce)
   Ternera En Adobo (Veal in Chili & Vinegar Sauce)
   Thai Barbecued Stuffed Prawns
   Thai Fruit and Shrimp Salad (Yam Polamal)
   Thai Noodles with Seafood
   Thai Stuffed Tomatoes
   The Flowers in the Sea
   The Fragrance of Pork (Tungpo Pork)
   The Tama'ara'a (Tahitian)
   Three Flavored Oils
   Tips for Perfect Roast Chicken
   Trade Winds Cheesecake
   Tuna Sashimi
   Twice Cooked Herbed Ducks
   Two Teas with Saffron
   Veal Chops in Spicy Sauce
   Veal Goulash
   Vegetable Platter
   Vegetarian Ham (Buddhist)
   Vegetarian Roast Duck (Sue Sao Ya; Shanghai)
   Vegetarian Steak with Mushrooms and Bamboo Shoots)
   Vegetarian Sweet and Sour Meatballs (Tien Swan Sue Ro Jiu
   Whipped Cornmeal and Okra
   Whole Berry Cranberry Sauce
   Wildfowl Stock
   Willie's Crisp
   Wolfgang Puck's Pumpkin Pie
   Won Ton Soup (Won Ton Tong)
   Working with Saffron
   Yeast Pasty Dough
   Yet More Smorrebrod
   You Hate Parsnips?
   Young Artichokes and Fava Beans Stewed in Olive Oil
   Manicotti
   Pookie's Liver and Onions
   Afghan Chicken
   Hot and Sour Shrimp with Watercress And Walnu
   Pork & Chicken Adobo
   Quick Conversion Guide for Ozzie Measurements
   Moroccan-Jewish Fish Filets with Red Peppers & Garlic
   Cranberry Relish (Ceideburg)
   Grilled Merguez with Cilantro-Lime Relish
   Roasted Vegetable Relish
   Iranian Relish
   Georgian Marinade
   Four Fruit Marmalade
   Provencal Pizza Oil