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Paris mushrooms
Course Peruvian Fine Cuisine
Egg – Potato – Mushroom
See recipe
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all-purpose flour
blackeye peas
caldo de pollo
calendula
charapita chili
cimarrón cilantro
cream 35%
cress
cubata
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gelatin mass 220 bloom
gelatin sheet
grain salt
ground flaxseed
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japonica clams
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litchi juice
mortadella
muscavado sugar
mustard seeds
peanut oil
Pedro Ximénez
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Peru 62% chocolate
pigeon meat
Pink Lady apples
powdered gelatin 290 °B
sea bass neck
shrimp paste
spray oil
suri
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sweetener
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tapioca and rice starch
toasted almond paste
tuna in oil
type 00 flour
vegan butter
vegetable milk
white rice flour
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York ham
