Techniques of Fine Cooking - Lesson Three: Brown and White Braising
Menu:
Thai Lemongrass Mussels
Braised Lamb Shanks with Juniper Berries and Rosemary, Braised Leeks, Warm Lentil Salad
Belgian Endive Salad with Shallot Vinaigrette
Chocolate Mousse (not pictured)
