Chef Anne Burrell shows how to prepare a special meal for a group, using a few restaurant tips and tricks. Her Crown Roast of Pork is a show-stopping delight, especially when served with Anne's Chestnut and Pear Stuffing. Another side featuring Roasted Kabocha Squash and Haricot Verts is a welcome addition to the table, as is Sticky Toffee Pudding for a sweet finale.
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Secrets of a Restaurant Chef
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