Observer - Book Report - Mark Miller tells tales of the American West in Red Sage: Contemporary American Cuisine. Plus: Great breads, made from scratch, in 90 minutes
| Year of publication: |
2000
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|---|---|
| Authors: | Miller, Mark |
| Published in: |
Restaurant hospitality. - Cleveland, Ohio, ISSN 0147-9989, ZDB-ID 11786516. - Vol. 84.2000, 3, p. 44-45
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