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A magnitudine parva est
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- Charcuterie (17)
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- Equipment (4)
- Fermentation (11)
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- Food (37)
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- Julia Child (2)
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- Meat (14)
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- Pickles (1)
- Preserves (7)
- Printmaking (2)
- pumpkin recipes (1)
Archive
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2011
(26)
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October
(9)
- Cider
- Farmhouse Cheddar Part 6: Waxing
- Farmhouse Cheddar Part 5: Pressing
- Farmhouse Cheddar Part 4: A Tablespoon of Bonus Ri...
- Farmhouse Cheddar Part 3: Separating Curds from Whey
- Farmhouse Cheddar Part 2: Ripening & Cutting the Curd
- Farmhouse Cheddar Part 1: New Tool
- New Contributor - My Dad
- Pumpkin Mofongo
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October
(9)
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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