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Regional cookbooks


August’s Avid Reader is about regional cookbooks. My colleague Beth writes…. “Lemongrass, ginger, fennel and ghee, tamarind, prosciutto and so much more. The world is absolutely full of flavor, just waiting to be brought to life in any combination the human mind can dream up. For a self-confessed book junkie and culinary experimenter, cookbooks are a veritable treasure trove of ideas, and a way to experience the various tastes, textures and recipes of the world without costly plane travel. Some of my favorites include not only recipes, but anecdotes, tips on cooking and ingredient selection, background history of a region and much more. See the list.

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Richard Davies

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