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Convergence, Copenhagen: Where the Global Culinary World Stopped to Think
Chefs from six continents gathered in Copenhagen for a week of dialogue, collaboration, and cooking that reached far beyond technique.
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00:03
Interview With Danish Chef Christian Puglisi
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00:03
Heston Blumenthal: "I'd Like to Cook Someone's Life"
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00:03
Interview With Ferran Adrià: "In 2013 We'll Return To Gastronomy"
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Finland's Snow And Ice Castle Restaurant
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Medium
50MIN
Cannelloni Filled With Salmon And Spinach
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Medium
2H 30MIN
Beef Tenderloin “Plunged” In Merlot With Shallots And Tail Of Veal by Luigi Lafranco
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00:09
World's 50 Best Restaurants 2012 | Highlights and Winners
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00:01
World's 50 Best Restaurants 2012 | Osteria Francescana, Number 5 On The List
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00:01
World's 50 Best Restaurants 2012 | Atala's D.O.M, Number 4 On The List
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00:01
World's 50 Best Restaurants 2012 | El Celler De Can Roca, Number 2 On The List
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00:01
World's 50 Best Restaurants 2012 | Mugaritz, Number 3 On The List
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Medium
1H 10MIN
Ravioli With Ricotta Cheese And Wild Herbs
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Medium
10H 30MIN
Homemade Italian Bread
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Medium
40MIN
Bacalhau à Bras Traditional Recipe
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Medium
1H 40MIN
Veal in Tuna Sauce
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