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	<description>Regina Schrambling in New York, traveling and writing about food</description>
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		<title>Coffee you can eat</title>
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		<pubDate>Fri, 03 Nov 2006 16:20:48 +0000</pubDate>
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		<description><![CDATA[Los Angeles Times A few years ago the Italian coffee company Lavazza hired the world’s leading molecular gastronomist, Ferran Adrìa, to come up with coffee you can eat. The Spanish chef, known as the wizard of foam, converted a cappuccino into a sort of pudding Jell-O, and last month “Espesso” was introduced in this country [...]]]></description>
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