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Going back to lard for old-time pies

By Elizabeth Dougherty
Globe Correspondent / July 19, 2006

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Cooking fat is one of the first topics pastry chef Delphin Gomes covers with new students at the Cambridge School of Culinary Arts. At the mention of lard, says Gomes, the students all say the same thing: ``Ugh ." (Full article: 768 words)

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