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Robert Carrier s long and distinguished culinary career has earned him international recognition. His first book, Great Dishes of the World, has become a classic, selling over 4 million copies in 12 languages. Well-known both as a broadcaster and a restrauanter, he has also been the food editor of numerous publications, including Harper s Bazzar, Vogue, and The Sunday Times. In 1987 he was awarded an honorary OBE for his contribution to the field of catering in Britain.
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