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Alexander Campion

by Sharon Tucker


Our most food-oriented holiday season approaches, and I am not alone in wanting new twists on the traditional foods we serve at Thanksgiving and Christmas. Luckily, we can research some of the techniques that make French cuisine a sensuous delight just by reading the mysteries Alexander Campion has written that feature Capucine Le Tellier, a Police Judiciare officer in Paris as well as her husband Alexandre Huguelet, a major food critic for Le Monde.

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