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Old 08-03-2004, 08:46 PM
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Default Re: Favorite cookbooks?

I took a class in college called The Chemistry of Cooking. It was a great class and it sounds like Mr. Parsons' book might be covering a lot of that ground.

P.S. - Porcini rule. How do you reconstitute them? For risotto I'm partial to reconstituting in white wine, but I've had mad success with chicken broth too as it produced a fine, fine stock for soup.
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