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MacLauchlan's desserts are contemporary and exiting
Many dishes are Beekman heirlooms that they serve on the farm to their guests: Mixed Greens Tart
The exquisite desserts produced by pastry chef Jim Dodge account for much of the restaurant's reputation
and methods for foolproof homemade confections every time
A favorite of serious chefs and passionate home bakers worldwide
Art Culinaire Magazine 31 Cookbook MacLauchlan's desserts are contemporary andArt Culinaire Magazine No. 31 is a hardcover cookbook style magazine from a popular series of gourmet publications. It is the Winter 1993 1994 issue. Format: Hardcover, 80 pages Copyright: 1994 Publisher: Art Culinaire Author: Editors Art Culinaire Description: This issue number 31 of the Art Culinaire magazine includes an industry spotlight, Good Food: Soup's On, Post Cold War Cuisine: Hungary's Culinary Heritage, Palaesinta: The Hungarian Pancake,
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