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Your Holiday Culinary Book Guide: What to Give and What to Keep
A curated lineup of the year’s standout cookbooks, from restaurant-world memoirs to pasta bibles, plant-based comfort, and the titles worth claiming for yourself.
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Medium
10H 0MIN
What is soy in China by Victor 汪志诚 / Wang Zhicheng
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4H 0MIN
Black sea rapa whelk with mushrooms grown on lemon peels by Vitalii Savelev
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5H 50MIN
Rainbow Trout with chervil, forest mushrooms and wild garlic by Levente Koppány
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10 Michelin-Style Plating Techniques
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Medium
1H 20MIN
Scallops, mussels, buttermilk, leek by Jp McMahon
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16H 0MIN
Carrot, Sour Curd, Pickled Pine by Matt Orlando
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Medium
20MIN
Potato Blini
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3H 40MIN
Chocolate, Caramel and Coffee Custard and Yogurt Biscuit by Andrea Berton
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Medium
12H 0MIN
Carnaroli Rice with Birch Broth, Double Crème and Smoked Chestnut Powder by Giancarlo Morelli
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Medium
1H 50MIN
Pizzaiola: Pinecone-Smoked Cod by Pino Cuttaia
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Medium
45MIN
Lasagna with Black Squid Ink by Matteo Baronetto
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Medium
3H 0MIN
Runkel Carrot & Porcini Mushrooms by Marco Müller
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Medium
6H 50MIN
Veal Sweetbreads with Onion by Sonja Fruehsammer
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Medium
33H 0MIN
Heirloom Carrot Gnocchi by Ryan Clift
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12H 0MIN
Yo Yo English Trifle by Matteo Berti
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