A Half Dozen Amazing Books from the Frontiers of Food
I’ve got a lot of cookbooks at home. There’s no way I’ll ever be able to re-sell the ones I love best, because they’re stained with olive oil, tomatillo sauce, and sundry, unidentifiable ingredients. (Will future scholars be able to exactly recreate 21st-century meals from the organic remains found splashed on cookbooks?) Looking at them, I can retrace …
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