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Author Biography: Francine Segan is a psychologist, writes and lectures on food history, and consults on historic menu planning. Segan, her husband, Marc, an inventor and theater producer, and their two children, Samantha and Max, divide their time between New York City, the Berkshires, and Italy.
Posted April 27, 2009
The recipes are easy to follow and make for interesting conversation at dinner parties as they are a departure from the usual. For those who would like to try "something different" from the daily routines of dinnertime, this is a delicious way to study history.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted April 4, 2005
All recipes were good. I used the recipes for appetizers: a liver pate which had dried fruits and broiled crab cakes with pistachio & pine nuts. These were wonderfull! Others in my group made salmon en croute & lamb chops & baked apples.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted November 4, 2011
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