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		<title>Brian&#8217;s Quick Chili Vokda</title>
		<link>http://www.cookingbythebook.com/dedicated-drinkers-diary/brians-quick-chili-vokda/</link>
		<comments>http://www.cookingbythebook.com/dedicated-drinkers-diary/brians-quick-chili-vokda/#comments</comments>
		<pubDate>Fri, 17 May 2013 22:38:41 +0000</pubDate>
		<dc:creator>Brian</dc:creator>
				<category><![CDATA[Dedicated Drinker's Diary]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.cookingbythebook.com/?p=11628</guid>
		<description><![CDATA[&#160; I am not a cheap man. Just ask my wife about my spending habits. No, don’t. But, even I have my limits. For a recipe to come this weekend, a really good cocktail, recipe, I needed chili vodka. I began to drink a long time ago. So long, that when you went to the [...]]]></description>
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		<title>Corn, Jalapeno and Goat Cheese Tartine</title>
		<link>http://www.cookingbythebook.com/recipes/corn-jalapeno-goat-cheese-tartine/</link>
		<comments>http://www.cookingbythebook.com/recipes/corn-jalapeno-goat-cheese-tartine/#comments</comments>
		<pubDate>Tue, 14 May 2013 12:33:39 +0000</pubDate>
		<dc:creator>Brian</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[goat cheese]]></category>
		<category><![CDATA[jalapeno]]></category>
		<category><![CDATA[tartine]]></category>

		<guid isPermaLink="false">http://www.cookingbythebook.com/?p=11597</guid>
		<description><![CDATA[There is a new cookbook about to hit the stores: Le Pain Quotidien by Alain Coumont and Jean-Pierre Gabriel. If you know about the Le Pain Quotidien stores [restaurant, bistro, coffee shop all in one], then your curiosity is already stirring. If you never had the pleasure of dining at the long communal table that [...]]]></description>
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		<title>Crab and Avocado with Creamy Salsa</title>
		<link>http://www.cookingbythebook.com/recipes/crab-avocado-creamy-salsa/</link>
		<comments>http://www.cookingbythebook.com/recipes/crab-avocado-creamy-salsa/#comments</comments>
		<pubDate>Mon, 13 May 2013 15:03:44 +0000</pubDate>
		<dc:creator>Brian</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[avocado]]></category>
		<category><![CDATA[crab]]></category>

		<guid isPermaLink="false">http://www.cookingbythebook.com/?p=11599</guid>
		<description><![CDATA[&#160; Certain marriages are just perfect. Like mine [no, I am not saying that under great duress]. And equally crab and avocado. There are an infinite number of ways to match up crab and avocado. They do seem an unlikely pair, but in your mouth, well, there is nothing more satisfying. Here’s my latest way [...]]]></description>
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		<title>Ultimate Strawberry Margarita from Rick Bayless</title>
		<link>http://www.cookingbythebook.com/uncategorized/ultimate-strawberry-margarita-rick-bayless/</link>
		<comments>http://www.cookingbythebook.com/uncategorized/ultimate-strawberry-margarita-rick-bayless/#comments</comments>
		<pubDate>Sun, 12 May 2013 12:54:25 +0000</pubDate>
		<dc:creator>Brian</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.cookingbythebook.com/?p=11579</guid>
		<description><![CDATA[&#160; Ultimate is one of those words that just might seem a bit egotistical. The ultimate? The best? “Best drink ever,” Suzen beamed at me. She meant it. “How did you do this?” “Sugar,” I said. “I know that. What else?” “Aperol.” “No. Tell me the truth or I’ll be forced to …” “It’s Aperol.” [...]]]></description>
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		<title>Grilled Corn and  Poblano Guacamole with Goat Cheese from Rick Bayless</title>
		<link>http://www.cookingbythebook.com/uncategorized/grilled-corn-poblano-guacamole-goat-cheese-rick-bayless/</link>
		<comments>http://www.cookingbythebook.com/uncategorized/grilled-corn-poblano-guacamole-goat-cheese-rick-bayless/#comments</comments>
		<pubDate>Sat, 11 May 2013 12:15:53 +0000</pubDate>
		<dc:creator>Brian</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.cookingbythebook.com/?p=11572</guid>
		<description><![CDATA[If I say Chicago, what food snaps into your mind. Pizza? Dogs? Cabbage rendered in a thousand different ways? That’s a dangerous topic to ask a person from New York, the home of true pizza and the world’s best hot dogs. And, and, which city has won more World Series? Back to food. Chicago? I [...]]]></description>
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		<title>Book Review: Vintage Cakes by Julie Richardson is Brilliant</title>
		<link>http://www.cookingbythebook.com/uncategorized/book-review-vintage-cakes-julie-richardson-brilliant/</link>
		<comments>http://www.cookingbythebook.com/uncategorized/book-review-vintage-cakes-julie-richardson-brilliant/#comments</comments>
		<pubDate>Fri, 10 May 2013 12:36:22 +0000</pubDate>
		<dc:creator>Brian</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.cookingbythebook.com/?p=11562</guid>
		<description><![CDATA[&#160; &#160; Buried treasure. Somewhere in our childhoods, we all encounter a story or tale with buried treasure found and adored. So, for many of us, part of life is that search for that treasure. It may be golden coins or golden locks. Or golden pieces of cake. Baker Julie Richardson has been fortunate to [...]]]></description>
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		<title>Blitz Torte with Honey Custard</title>
		<link>http://www.cookingbythebook.com/uncategorized/blitz-torte-honey-custard/</link>
		<comments>http://www.cookingbythebook.com/uncategorized/blitz-torte-honey-custard/#comments</comments>
		<pubDate>Thu, 09 May 2013 12:46:05 +0000</pubDate>
		<dc:creator>Brian</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.cookingbythebook.com/?p=11555</guid>
		<description><![CDATA[When Suzen and I lie in bed, we have discussions. Like, what are making for dessert to take to our friends’ dinner party the next night. Thanks to Vintage Cakes by Julie Richardson this discussion was lengthy and productive. In tomorrow’s post, I’m going to review Vintage Cakes in detail to give you and overview [...]]]></description>
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		<title>To Weigh Or Not To Weigh, That Is The Questions</title>
		<link>http://www.cookingbythebook.com/techniques/weigh-weigh-questions/</link>
		<comments>http://www.cookingbythebook.com/techniques/weigh-weigh-questions/#comments</comments>
		<pubDate>Wed, 08 May 2013 17:57:26 +0000</pubDate>
		<dc:creator>Brian</dc:creator>
				<category><![CDATA[Techniques]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[measurement]]></category>
		<category><![CDATA[sugar]]></category>

		<guid isPermaLink="false">http://www.cookingbythebook.com/?p=11543</guid>
		<description><![CDATA[&#160; &#160; “Can you weigh that, please?” Suzen asked me. We were making a cake. I had the cup already filled with brown sugar. There were two ways to think about her request: pain in the ass or a wise measure. Since it was my wife asking me, it was a wise measure. And it [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Strawberry Puree</title>
		<link>http://www.cookingbythebook.com/dedicated-drinkers-diary/strawberry-puree/</link>
		<comments>http://www.cookingbythebook.com/dedicated-drinkers-diary/strawberry-puree/#comments</comments>
		<pubDate>Tue, 07 May 2013 11:08:58 +0000</pubDate>
		<dc:creator>Brian</dc:creator>
				<category><![CDATA[Dedicated Drinker's Diary]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[puree]]></category>
		<category><![CDATA[strawberries]]></category>

		<guid isPermaLink="false">http://www.cookingbythebook.com/?p=11535</guid>
		<description><![CDATA[&#160; There they are. Perfect strawberries. That perfection is, unfortunately, short lived. One technique for both preserving flavor and giving you culinary options is to make a puree that can last for up to five days in your refrigerator. Once you have puree, it can be used in beverages – like a killer strawberry margarita. [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Making, not Taking, Stock: Homemade Stock for Risotto, Soup, Gravy and More</title>
		<link>http://www.cookingbythebook.com/uncategorized/making-taking-stock-homemade-stock-risotto-soup-gravy/</link>
		<comments>http://www.cookingbythebook.com/uncategorized/making-taking-stock-homemade-stock-risotto-soup-gravy/#comments</comments>
		<pubDate>Mon, 06 May 2013 17:07:43 +0000</pubDate>
		<dc:creator>Brian</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.cookingbythebook.com/?p=11528</guid>
		<description><![CDATA[Today is Monday. Time to prepare for Friday. Friday is stock day at Cooking by the Book. During the week, our cooking events, where guests participate in a fully hands-on cooking program, produce meals for 100-200 people. While I believe in all-dessert meals, Suzen is for balance. She does offer dessert, but also soup or [...]]]></description>
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