Bosc pears roasted with nutmeg, ginger, cardamom and cinnamon; served with Prosciutto de Parma and breadsticks. In the background are an assortment of olives topped with orange zest.

BOB LARSON
KRT Photos
11-11-2003



FOOD TUSCANHEN 2 CC

KRT FOOD STORY SLUGGED: TUSCANHEN KRT PHOTOGRAPH BY BOB LARSON/CONTRA
COSTA TIMES (November 24) Bosc pears roasted with nutmeg, ginger,
cardamom and cinnamon; served with Prosciutto de Parma and breadsticks.
In the background are an assortment of olives topped with orange
zest. (nk) 2003

Document Name|FOOD TUSCANHEN 2 CC
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Document Date|Nov/11/2003
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