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The recipe for Blood Orange and Mango Sorbet (issue #97, p. 47) calls for blood orange juice. If you prefer not to squeeze your own, you can purchase it from La Vigne Organics; a half-gallon costs $12.50.
To make the Orange and Brown-Butter Tart (p. 46), we recomment SCI/Scandicrafts 9-1/2-inch round tart pan, available from Cooking.com at #11.95.
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