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Now a hopelessly enticing window display of cakes, tarts, quiches, and the shop's Belgian specialty, speculoos, distracts even the most abstemious passersby — including Bill de Blasio, who has lately been truant from his normal early-morning visit for an espresso and a cookie.
He turned and looked at the display of cakes (BNCWeb 2008, A0D 900 W fict:prose).
He turned and looked at the display of cakes (BNCWeb 2008, A0D 900 W fict:prose) (64).
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En route the seemingly litter-free streets are lined with a selection of stylishly chic boutiques and tea rooms with enticing displays of cakes and pastries.
He notes that Antonin Carême, the early-nineteenth-century chef who is generally considered both the Washington and the Madison of French cuisine, was, by training, a pastry chef; he specialized in great pièces montées — mounted displays of cakes and pastry and nougat, rising toward the sky at banquets and diplomatic conferences.
He notes that Antonin Carême, the early-nineteenth-century chef who is generally considered both the Washington and the Madison of French cuisine, was, by training, a pastry chef; he specialized in great pièces montées mounted displays of cakes and pastry and nougat, rising toward the sky at banquets and diplomatic conferences.
Aisles snaking between the various shops and counters lead to bountiful displays of cakes, shiny unblemished fruits, packages of pickled vegetables and marbled cuts of marbled wagyu beef.
At Calico, for example, a tiny seven-table place in Rhinebeck, lunch began with hot, crusty rolls, followed by a light salmon and asparagus dish, a glass of white wine and one tasty macaroon from the display case of cakes, tarts and chocolates.
An alluring display of his cakes and pastries, supplemented by shelves of Mexican groceries, gives the space personality.
On entering the cafe, diners face a marble-topped demi-lune that holds a display of showy cakes, a side business of the restaurant.
Zanarini, with its courtly service and splendid displays of canapes, cakes and chocolates, is less a bar than a grand institution.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com