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You may freely reprint this article in a print or online magazine, e-zine, or newsletter provided you leave the byline intact, don't change the content, and make The Dabbling Mum web address clickable. Please consider sending a courtesy copy for my records. Send an email to dabblingmum@yahoo.com My Children The ChefsBy Alyice EdrichMy 13-year-old son is finally showing an interest in cooking and can you believe he cooks better than me?! The other night we were giving him a hard time because he made a sandwich for his friend, his sister, and himself and then commenced to eat in front Click here to read more from this article
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Top chefs go back to basics Wild herbs, leaves and even giant ants and tarantulas are in demand by the world's top chefs who are putting a renewed focus on traditional recipes and the use of locally sourced raw ingredients. Fri, 27 Jan 2012 06:18:56 -0800
Chefs turn to nature Wild herbs, leaves and even giant ants and tarantulas are in demand by the world's top chefs who are putting a renewed focus on traditional recipes and the use of locally sourced raw ingredients. Fri, 27 Jan 2012 01:50:28 -0800
Top chefs go back to basics, use insects and leaves as ingredients Wild herbs, leaves and even giant ants and tarantulas are in demand by the world’s top chefs who are putting a renewed focus on traditional recipes and the use of locally sourced raw ingredients. Sun, 29 Jan 2012 15:24:31 -0800
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Most cooking tours feature one chef who gives you two to four cooking lessons in the same kitchen on your three to six day cooking adventure. Some tours take you to a variety of restaurants and homes so you cook with many chefs or good home cooks. The "cook's tour" version is four chefs in four different kitchens in six days.
Which is better for you, one or many?
Cooking with one chef four times in six days gives you an opportunity to really get to know one another ---a new friend in Italy! Working together in the kitchen over a few Click here to read more from this article
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