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Julien Royer distils a decade of Odette into debut book. Plus: an exclusive recipe
In Odette: Terroir to Table, Heart to Plate, the chef looks back on 10 years of cooking in Singapore, sharing recipes, ideas and obsessions
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Medium
1H 50MIN
Sugar and Gluten-Free Macarons
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Behind the Secrets of -aise Sauces
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Cooking the Classics: Coq au Vin Recipe and History
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The Science of Dry Braising: How to Braise Meat With No Liquid
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More Than Just 'Blue': The World's Top 10 Smelly Cheeses
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Medium
1H 0MIN
Coq Au Vin
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Easy
1H 0MIN
Potato Croquettes
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Dining with King Louis XVI
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