� Hunting for truffle oil?
� Have a recipe you�d love to try if only you knew where to buy masa harina or garam masala?
� Been meaning to get those knives sharpened?
� Want to visit the exotic markets of Korea or Vietnam without getting on an airplane?
� Interested in tasting the flavor of fresh turmeric, or daring a sniff of the infamous durian?

It�s all right under your nose if you know where to look. A Cook�s Guide to Chicago takes you on a tasty romp through gourmet shops, ethnic supermarkets, chef�s equipment stores, and much more. Follow author Marilyn Pocius as she divulges the shortcuts to finding what you need and introduces you to new worlds of flavor that are waiting just outside your door.

Pocius shares the culinary expertise she acquired in chef school and through years of footwork around the city searching for the perfect ingredients and supplies. Each section includes store listings, cooking tips, and "Top 10 ingredients" lists to give readers a jump start on turning their kitchens into workshops of worldly cuisine. And don�t fret, there are recipes, too.

Where to find everything you need, and lots of things you didn�t know you did!

About the Author

Marilyn Pocius is a chef, food writer, and columnist. She grew up on the Southwest Side of Chicago eating kolackys and black bread. At an early age she discovered risotto, mole sauce, and tandori chicken. Ever since she s been exploring Chicago foodways, from the hot to the haute, from the exotic to the everyday. She lives with her daughter, a dog, a cat, and a fridge full of weird ingredients.

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