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Emily Schostack
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Why Cookbooks Matter—Even if You Don't Cook
By:
Sarah Whitman-Salkin
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Pie Strategies, from a Baker Who Makes 600 for Th...
By:
Sarah Jampel
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Marcella Hazan’s Most Profound Lesson
By:
Amelia Saltsman
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18 Dinners to Make When Your Pantry's As Empty As...
By:
Caroline Lange
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A Snozzcumber Salad, for BFGs and All Fans of Roa...
By:
Rebecca Firkser
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Preferments—and How to Adapt Any Bread Recipe to ...
By:
Erin Jeanne McDowell
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How to Master Sweet Yeasted Doughs (i.e. Your Fav...
By:
Erin Jeanne McDowell
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The Best Way to Store All Sorts of Flours
By:
Alice Medrich
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The Best Novels about Food and Foodies
By:
Lindsay-Jean Hard
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Name the Artwork: A Pop Quiz in Famous Food Paint...
By:
Rebecca Firkser
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The 5 Natural Sugars You Should Have in Your Pantry
By:
Shauna Sever
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How to Make Bibimbap Without a Recipe
By:
Posie (Harwood) Brien
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8 Tips to Make Your Stir-Fry More Exciting
By:
Catherine Lamb
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Why Corn Syrup Isn't Evil
By:
Erin Jeanne McDowell
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How to Make Any Baking Recipe Fit Any Cake Pan Size
By:
Alice Medrich
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A Range of Grains -- and What to Do with Them
By:
Marian Bull
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10 Food Narratives & Memoirs We Want to Read Agai...
By:
Ali Slagle
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A Choose-Your-Own Adventure Brownie Experience
By:
Erin Jeanne McDowell
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How to Whip Your Kitchen Into Shape
By:
Catherine Lamb
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How to Make Brown Butter Blondies, 4 Ways
By:
Phyllis Grant
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