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Those who enjoy their tidying marathon win.
Marie Kondo • Spark Joy: An Illustrated Guide to the Japanese Art of Tidying
Stockpots, saucepans, thick-bottomed saute pans are
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
introduce new foods gradually and to prepare the foods all different ways.
Pamela Druckerman • Bringing Up Bébé
three fundamental principles: maximize flavor, manipulate texture, and season confidently.
Susan Volland • Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors: The Home Cook’s Guide to New Techniques for Fresh Flavors
Make it Sous Vide!: Easy recipes for perfect results every time! (The Blue Jean Chef)
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The focus was not on ease of use, but on ease of cleaning.
Marie Kondo • Spark Joy: An Illustrated Guide to the Japanese Art of Tidying
SEL’D POD SHUBOY—HERRING UNDER VEGETABLE SALAD Finely dice boneless herring fillets. Separately grate cooked carrots, potato, peeled apple, and hard-boiled egg whites (reserve yolks). Finely grate cooked beets (drain well) and whip with mayonnaise to make a velvety spread. Layer grated ingredients in a deep oval relish dish, pressing each layer fir
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