Monday, February 22, 2010
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A magnitudine parva est
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- Art (3)
- Beer (6)
- Books (4)
- Charcuterie (17)
- Clothes (2)
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- Dessert (1)
- Dinner (4)
- Drink (8)
- Equipment (4)
- Fermentation (11)
- Fish (1)
- Food (37)
- French (1)
- Garden (1)
- Ice Cream (1)
- Julia Child (2)
- Local (7)
- Meat (14)
- Movies (1)
- Pickles (1)
- Preserves (7)
- Printmaking (2)
- pumpkin recipes (1)
Archive
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2010
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February
(15)
- Sauerkraut = Fail
- Soy Milk 1
- Sour Kraut 1
- Valentine's Mussels
- It's the Year of the Tiger, It's the thrill of the...
- Sausage Making 101 Part 6: Making the Links
- Sausage Making 101 Part 5: Stuffing
- Sausage Making 101 Part 4: Mixing
- Sausage Making 101 Part 3: Grinding
- Sausage Making 101 Part 2: Hydrate Your Casing
- The "Urban-Woodsman"
- Pictorial Websters
- Sausage Making 101 Part 1: Getting Started
- No title
- Bacon for Breakfast
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February
(15)
Our Library
- CHARCUTERIE by Michael Ruhlman & Brian Polcyn
- FOXFIRE
- HOME CHEESE MAKING by Riki Carroll
- HOW TO BREW by John J. Palmer
- HOW TO COOK EVERYTHING by Mark Bittman
- JULES ET JIM directed by Francois Truffaut
- MASTERING THE ART OF FRENCH COOKING VOL. 1 by Julia Child et al
- NEW COMPLETE BOOK OF BREADS by Bernard Clayton
- New York Magazine
- PICTORIAL WEBSTER'S by John Carrera
- THE BOOK OF JEWISH FOOD by Claudia Roden
- THE JOY OF PICKLING by Linda Ziedrich
- THE VEGETARIAN EPICURE by Anna Thomas
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