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Mouthing Off

By the Editors of Food & Wine Magazine

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Best Cookbooks of All-Time

Hugh Fearnley-Whittingstall, Meat Philosopher

Hugh Fearnley-Whittingstall's meaty cookbook teaches people to celebrate meat. 

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Best Cookbooks of All-Time

The Charlie Trotter Cookbook that Everyone Should Own

Charlie Trotter's 1997 seafood-centric cookbook was ahead of its time. 

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Cookbooks

Flattened and Fried: Leftover Mashed Potatoes

3 Lessons from Cathal Armstrong's My Irish Table

F&W Best New Chef 2006 Cathal Armstrong delves into the cooking of his Irish progenitors, updating it with a pro's reverence for flavor.

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Work in Progress

Why Brighton Beach Is One of the World's Best Places to Write a Cookbook

Why Brighton Beach Is One of the World's Best Places to Write a Cookbook

Here, fun and sometimes hilarious behind-the-scenes tales from authors working on forthcoming cookbooks. This month, Jill Donenfeld talks about her self-imposed exile along the Brooklyn coast.

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F&W Book Club

Japanese Food for Hangovers

Japanese Food for Hangovers

In this series, food writer, wine lover and cookbook obsessive Kristin Donnelly test-drives the most fun and inspiring new books that come across her desk. This week, Japanese Soul Cooking, by Tadashi Ono and Harris Salat.

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Best Cookbooks of All-Time

This Book is So Good, Alice Waters Gave it to Russell Moore Twice

A book about two "spinster women" and a lot of country ham inspired chef Russell Moore of Camino in Oakland to keep cooking. 

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Best Cookbooks of All-Time

Chef Alon Shaya's Source for “Badass” Italian Food

When chef Alon Shaya lived in Italy, this was his guide to traditional, "badass" food.

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Best Cookbooks of All-Time

Ryan Poli’s First Favorite Cookbook

Before chef Ryan Poli read Alfred Portale’s Gotham Bar and Grill Cookbook, he was just putting food on a plate. 

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F&W Book Club

Fish Fin Chips and More Tips from Donald Link

Donald Link's Cookbook, Down South

Here are three super-fascinating lessons from Donald Link's new cookbook, Down South.

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Best Cookbooks of All-Time

Suzanne Goin Poached Eric Ripert’s Stellar Photographers

Chef Suzanne Goin was so touched by the photographs in Eric Ripert's cookbook that she hired the photographers. 

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