<?xml version='1.0' encoding='UTF-8'?>
<rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/">
            <channel>
                 <title>Chris Garrou, ArticleSlash Author</title>
                 <link>http://www.articleslash.com/</link>
                 <description>Chris Garrou - Last Articles - ArticleSlash.net</description>
                 <language>en-US</language>
                 <copyright>Copyright 2012 ArticleSlash.com</copyright>
                 <pubDate>Wed, 08 Feb 2012 07:48:55 -0500+00:00</pubDate>
                 <generator>In house</generator>
                 <docs>http://rss.articleslash.com/auth/Chris_Garrou/109088.xml</docs>


               <item>
                 <title><![CDATA[Even Professional Chefs Need a Little Help]]></title>
                 <category><![CDATA[Cookery-Cookbook]]></category>
                 <category><![CDATA[Book-Reviews]]></category>
                 <description><![CDATA[Among ourselves many chefs will discuss the cook books that we use copy adapt and reference to achieve our goals of providing customers with new and unique dishes I myself am currently a line chef and an on call personal chef and caterer I am constantly adapting to my environment to improve ..<p><a href=http://articleslash.com/517723>Link to the original site</a></p>]]></description>
                 <link>http://www.articleslash.com/Book-Reviews/Cookery-Cookbook/517723__Even-Professional-Chefs-Need-a-Little-Help.html</link>
                 <pubDate>Sun, 30 Nov 2008 18:00:00 -0500</pubDate>
                 <guid>http://www.articleslash.com/Book-Reviews/Cookery-Cookbook/517723__Even-Professional-Chefs-Need-a-Little-Help.html</guid>
               </item>

               </channel>
</rss>

