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Mouthing Off

By the Editors of Food & Wine Magazine

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Best Cookbooks of All-Time

Simple French Food is Not a Myth

Spike Gjerde's favorite cookbook covers all the French cooking basics. 

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F&W Book Club

5 Surprising Infusions to Flavor Creamy Desserts

Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking

In pastry chef Johnny Iuzzini's new cookbook Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking, he reinvents classic recipes with exciting flavor combinations. Here's a sneak peak at some of Johnny's incredible flavor mashups.

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Best Cookbooks of All-Time

Feeling Stale? Read This Pastry Book

Pastry chef Chris Ford always come back to this book when he needs inspiration. 

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Event Planner

7 Holidays You Need to Celebrate in 2015

Milk Chocolate Malted Brownies with Chocolate Ganache

There is always a reason to eat sweets. Matt Lewis and Renato Poliafito, authors of Baked Occasions, share some of the best under-the-radar holidays and the desserts you need to eat to celebrate them.

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Best Cookbooks of All-Time

Warning: Reading This Book May Result in Working for Mario Batali

This book changed chef Jimmy Bannos Jr.'s life. 

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cookbooks

9 Ways to Know if You're a Redneck Baker

Chocolate Peanut Butter Bacon Pie

Francine Bryson, a proud redneck and author of Blue Ribbon Baking from a Redneck Kitchen, shares her tips for knowing when you're a true redneck baker.

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F&W Book Shelf

18 Opportunities to Start Mastering Your Mistakes in the Kitchen

Mastering My Mistakes Instameet

If you want to be a better cook, face your failures.

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Best Cookbooks of All-Time

Why You Need Paul Bocuse’s Technique Textbook

Chef John Folse talks about why he loves Paul Bocuse's French Cooking so much. 

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F&W Book Club

Ingenious Infusion Tricks and Other Portuguese Cooking Secrets

George Mendes's book My Portugal, out today.

At an intimate dinner at Aldea last night Best New Chef 2011 George Mendes served a five course meal to celebrate today's publication of his first cookbook, My Portugal.

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Best Cookbooks of All-Time

The Cookbook That Teaches You How to Boil Water

Chef Bill Smith calls this book "absolutely elemental." 

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