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American Pie: My Search for the Perfect Pizza
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Baking bread is mysterious enough. But creating truly great pizza--the transformation of next to nothing into something extraordinary--is downright alchemical. It is for no small reason that there are distinct words in Italian for those disciples of these mystic arts who bake pizza and focaccia, pizzaiolo and focacciaiolo. Peter Reinhart,... »
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Tender at the Bone: Growing Up at the Table
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New York Times restaurant critic Ruth Reichl shares lessons learned at the hands (and kitchen counters) of family members and friends throughout her life, from growing up with her taste-blind mother to the comfort of cream puffs while away at boarding school on "Mars" (Montreal seemed just as far away) to her most memorable meal, taken on a moun... »
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The Story of Tea: A Cultural History and Drinking Guide
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Mary Lou and Robert Heiss have solved a 20-year problem, with their book "The Story of Tea". Through extensive research, ardous sampling and comparing, learning and listening to the tea growers, processors, exporters, importers, wholesalers, retailers and drinkers, they have composed an incredibly accessible insight into the complexities of one of our ... »
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Japanese Cooking: A Simple Art
Japanese food was virtually unknown in many Western cities in the 1980s, when Shizuo Tsujii wrote Japanese Cooking: A Simple Art. M.F.K. Fisher's i... »
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