US EditionThe Thousand Variants of Cooking Lamb: From Ribs to Tail and Brains, According to Chef Aníbal Ramírez of Bariloche
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Paying tribute to identity.This was the purpose of “Moments of a Lamb,” an 8-step sequence presented days ago by the chef of Sheraton Bariloche, Aníbal Ramírez, as an advance of what will be, in part, his letter designed for this winter 2025 and record of his study and research of our...
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