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Book Club

besh10%3A25.jpgRobert Peyton on the new cookbook from John Besh, Cooking From the Heart: "If you have an interest in how a chef comes to his repertoire, this book may interest you. Even if you don't have occasion to cook venison liver with honey-vinegar glaze... you might learn something about the flavor combinations, and a few chapters in, the recipe for roasted brussels sprout salad or pommes dauphine may be of more practical value." [HautePlates]

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