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  <id>108217</id>
  <name><![CDATA[Molly O'Neill]]></name>
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  <id type="integer">675055</id>
  <isbn>1598530054</isbn>
  <isbn13>9781598530056</isbn13>
  <text_reviews_count type="integer">22</text_reviews_count>
  <title>
    <![CDATA[American Food Writing: An Anthology: With Classic Recipes]]>
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  <link>http://www.goodreads.com/book/show/675055.American_Food_Writing_An_Anthology_With_Classic_Recipes</link>
  <average_rating>3.84</average_rating>
  <ratings_count>56</ratings_count>
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    <![CDATA[In a groundbreaking new anthology, celebrated food writer Molly O'Neill gathers the very best from over 250 years of American culinary history. This literary feast includes classic accounts of iconic American foods: Henry David Thoreau on the delights of watermelon; Herman Melville, with a mouth-watering chapter on clam chowder; H. L. Mencken on the hot dog; M.F.K. Fisher in praise of the oyster; Ralph Ellison on the irresistible appeal of baked yam; William Styron on Southern fried chicken. American writers abroad, like A. J. Liebling, Waverly Root, and Craig Claiborne, describe the revelations they found in foreign restaurants; travellers to America, including the legendary French gourmet J. A. Brillat-Savarin, discover such native delicacies as turkey, Virginia barbecue, and pumpkin pie. Great chefs and noted critics discuss their culinary philosophies and offer advice on the finer points of technique; home cooks recount disasters and triumphs. A host of eminent American writers, from Nathaniel Hawthorne, Harriet Beecher Stowe, and Walt Whitman to Thomas Wolfe, Willa Cather, and Langston Hughes, add their distinctive viewpoints to the mix.  <p><em>American Food Writing</em> celebrates the astonishing variety of American foodways, with accounts from almost every corner of the country and a host of ethnic traditions: Dutch, Cuban, French, Italian, Jewish, Chinese, Irish, Indian, Scandinavian, Native American, African, English, Japanese, and Mexican. A surprising range of subjects and perspectives emerge, as writers address such topics as fast food, hunger, dieting, and the relationship between food and sex. James Villas offers a behind-the-scenes look at gourmet dining through a waiter's eyes; Anthony Bourdain recalls his days at the Culinary Institute of America; Julia Child remembers the humble beginnings of her much-loved television series; Nora Ephron chronicles internecine warfare among members of the &quot;food establishment;&quot; Michael Pollan explores what the label &quot;organic&quot; really means.  <p>Throughout the anthology are more than 50 classic recipes, selected after extensive research from cookbooks both vintage and modern, and certain to instruct, delight, and inspire home chefs.</p></p>]]>
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        <name><![CDATA[Molly O'Neill]]></name>
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    <link><![CDATA[http://www.goodreads.com/author/show/108217.Molly_O_Neill]]></link>
    <average_rating>3.67</average_rating>
    <ratings_count>139</ratings_count>
    <text_reviews_count>37</text_reviews_count>
  </author>
  </authors>  <published>2007</published>
</book>

        <book>
  <id type="integer">415574</id>
  <isbn>0743232682</isbn>
  <isbn13>9780743232685</isbn13>
  <text_reviews_count type="integer">9</text_reviews_count>
  <title>
    <![CDATA[Mostly True: A Memoir of Family, Food, and Baseball]]>
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  <link>http://www.goodreads.com/book/show/415574.Mostly_True_A_Memoir_of_Family_Food_and_Baseball</link>
  <average_rating>3.41</average_rating>
  <ratings_count>44</ratings_count>
  <description>
    <![CDATA[Molly O'Neill's father believed that baseball was his family's destiny. He wanted to spawn enough sons for an infield, so he married the tallest woman in Columbus, Ohio. Molly came out first, but eventually her father's plan prevailed. Five boys followed in rapid succession and the youngest, Paul O'Neill, did, in fact, grow up to be the star right fielder for the New York Yankees. In <em>Mostly True</em>, celebrated food critic and writer O'Neill tells the story of her quintessentially American family and the places where they come together -- around the table and on the ball field. <p><p>Molly's great-grandfather played on one of the earliest traveling teams in organized baseball, her grandfather played barnstorming ball, and her father pitched in the minor leagues, but after being sidelined with an injury in the war, he set his sights on the next generation. While her brothers raged and struggled to become their own men, Molly, appointed &quot;Deputy Mom&quot; at an age when most girls were playing with dolls, learned early how to be the model Midwestern homemaker and began casting about wildly for other possible destinies. As her mother cleaned fanatically and produced elaborate, healthy meals, Molly spoiled her bro-thers with skyscraper cakes, scribbled reams of poetry, and staged theatrical productions in the backyard. By the late 1960s, the Woodstock Nation had challenged some of the O'Neill values, but nothing altered their conviction that only remarkable achievement could save them.<p><p><em>Mostly True</em> is the uncommon chronicle of a regular family pursuing the American dream and of one girl's quest to find her place in a world built for boys. Molly O'Neill -- an independent, extraordinarily talented, and fiercely funny woman -- showed that home runs can be hit in many fields. Her memoir is glorious.<p><p></p></p></p></p></p></p>]]>
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<authors>
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    <id>108217</id>
        <name><![CDATA[Molly O'Neill]]></name>
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    <link><![CDATA[http://www.goodreads.com/author/show/108217.Molly_O_Neill]]></link>
    <average_rating>3.67</average_rating>
    <ratings_count>139</ratings_count>
    <text_reviews_count>37</text_reviews_count>
  </author>
  </authors>  <published>2006</published>
</book>

        <book>
  <id type="integer">834532</id>
  <isbn>089480698X</isbn>
  <isbn13>9780894806988</isbn13>
  <text_reviews_count type="integer">5</text_reviews_count>
  <title>
    <![CDATA[New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants]]>
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  <link>http://www.goodreads.com/book/show/834532.New_York_Cookbook_From_Pelham_Bay_to_Park_Avenue_Firehouses_to_Four_Star_Restaurants</link>
  <average_rating>3.93</average_rating>
  <ratings_count>30</ratings_count>
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    <![CDATA[New York is Americaís kitchen. New York is pierogi, pasta fagiole, and chicken soup: Avgolemono, Brazilian Canja, Kreplach, Soo Chow, and Ajiaco. New York is Sylvia's Ribs, plus Edna Lewisís Greens and Mrs. Kornick's Polish Corn Bread. And the <em>New York Cookbook</em> is all of this, and much, much more. Collected from all five boroughs by <em>New York Times</em> food writer Molly O'Neill, here are over 500 recipes--and over 700 photographs--that celebrate one thing: a passion for food and eating. <br/><br/>Deborah Markow's Braised Lamb Shanks and Mrs. Urscilla OíConnor's Codfish Puffs. Four-star chef Andre Soltner's Roast Chicken and Vernon Jordan's Jerk Style Jamaican Chicken. Robert Motherwell's Brandade de Morue and the Abyssinian Baptist Church's Long-Cooked Green Beans. Plus Katharine Hepburn's Brownies, Lisa's Mexican Flan, and Sally Darr's Golden Delicious Tart. Includes shopping guides, cooking tips, and walking tours. Main Selection of Book-of-the-Month's Club HomeStyle Books. Winner of a 1992 IACP/Julia Child Cookbook Award. Winner of the 1992 James Beard Food and Beverage Book Award. 221,936 copies in print. <br/><br/>A percentage of the royalties goes to Citymeals-on-Wheels.]]>
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        <name><![CDATA[Molly O'Neill]]></name>
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    <link><![CDATA[http://www.goodreads.com/author/show/108217.Molly_O_Neill]]></link>
    <average_rating>3.67</average_rating>
    <ratings_count>139</ratings_count>
    <text_reviews_count>37</text_reviews_count>
  </author>
  </authors>  <published>1992</published>
</book>

        <book>
  <id type="integer">412204</id>
  <isbn>067085574X</isbn>
  <isbn13>9780670855742</isbn13>
  <text_reviews_count type="integer">0</text_reviews_count>
  <title>
    <![CDATA[A Well-seasoned Appetite: Recipes from an American Kitchen]]>
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  <link>http://www.goodreads.com/book/show/412204.A_Well_seasoned_Appetite_Recipes_from_an_American_Kitchen</link>
  <average_rating>2.67</average_rating>
  <ratings_count>3</ratings_count>
  <description>
    <![CDATA[]]>
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    <id>108217</id>
        <name><![CDATA[Molly O'Neill]]></name>
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    <link><![CDATA[http://www.goodreads.com/author/show/108217.Molly_O_Neill]]></link>
    <average_rating>3.67</average_rating>
    <ratings_count>139</ratings_count>
    <text_reviews_count>37</text_reviews_count>
  </author>
  </authors>  <published>1995</published>
</book>

        <book>
  <id type="integer">4488489</id>
  <isbn>3829036728</isbn>
  <isbn13>9783829036726</isbn13>
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  <title>
    <![CDATA[New York Kochbuch]]>
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  <link>http://www.goodreads.com/book/show/4488489.New_York_Kochbuch</link>
  <average_rating>3.00</average_rating>
  <ratings_count>2</ratings_count>
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    <![CDATA[]]>
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    <id>108217</id>
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    <average_rating>3.67</average_rating>
    <ratings_count>139</ratings_count>
    <text_reviews_count>37</text_reviews_count>
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  </authors>  <published>2002</published>
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        <book>
  <id type="integer">4717681</id>
  <isbn>0851054501</isbn>
  <isbn13>9780851054506</isbn13>
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  <title>
    <![CDATA[Feast of Irish Cooking]]>
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  <link>http://www.goodreads.com/book/show/4717681.Feast_of_Irish_Cooking</link>
  <average_rating>3.00</average_rating>
  <ratings_count>1</ratings_count>
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    <![CDATA[]]>
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    <author>
    <id>108217</id>
        <name><![CDATA[Molly O'Neill]]></name>
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    <link><![CDATA[http://www.goodreads.com/author/show/108217.Molly_O_Neill]]></link>
    <average_rating>3.67</average_rating>
    <ratings_count>139</ratings_count>
    <text_reviews_count>37</text_reviews_count>
  </author>
  </authors>  <published>1986</published>
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        <book>
  <id type="integer">225071</id>
  <isbn>0670872660</isbn>
  <isbn13>9780670872664</isbn13>
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    <![CDATA[The Pleasure of Your Company]]>
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  <link>http://www.goodreads.com/book/show/225071.The_Pleasure_of_Your_Company</link>
  <average_rating>3.00</average_rating>
  <ratings_count>1</ratings_count>
  <description>
    <![CDATA[]]>
  </description>
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        <name><![CDATA[Molly O'Neill]]></name>
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    <small_image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-50x66.jpg]]></small_image_url>
    <link><![CDATA[http://www.goodreads.com/author/show/108217.Molly_O_Neill]]></link>
    <average_rating>3.67</average_rating>
    <ratings_count>139</ratings_count>
    <text_reviews_count>37</text_reviews_count>
  </author>
  </authors>  <published>1997</published>
</book>

        <book>
  <id type="integer">7330900</id>
  <isbn>0743288882</isbn>
  <isbn13>9780743288880</isbn13>
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  <title>
    <![CDATA[Mostly True]]>
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  <average_rating>0.0</average_rating>
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    <author>
    <id>108217</id>
        <name><![CDATA[Molly O'Neill]]></name>
    <image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-200x266.jpg]]></image_url>
    <small_image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-50x66.jpg]]></small_image_url>
    <link><![CDATA[http://www.goodreads.com/author/show/108217.Molly_O_Neill]]></link>
    <average_rating>3.67</average_rating>
    <ratings_count>139</ratings_count>
    <text_reviews_count>37</text_reviews_count>
  </author>
  </authors>  <published>2006</published>
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        <book>
  <id type="integer">6499850</id>
  <isbn>1598530410</isbn>
  <isbn13>9781598530414</isbn13>
  <text_reviews_count type="integer">0</text_reviews_count>
  <title>
    <![CDATA[American Food Writing: An Anthology with Classic Recipes]]>
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  <image_url>http://www.goodreads.com/images/nocover-111x148.jpg</image_url>
  <small_image_url>http://www.goodreads.com/images/nocover-60x80.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/6499850-american-food-writing</link>
  <average_rating>0.0</average_rating>
  <ratings_count>0</ratings_count>
  <description>
    <![CDATA[Now in paperback, this groundbreaking anthology from celebrated food writer Molly O’Neill is a history of America as told by our tastebuds. Here are classic accounts of iconic American foods: Thoreau on the delights of watermelon; Melville, with a mouth-watering chapter on clam chowder; Mencken on the hot dog; M.F.K. Fisher in praise of the oyster; Ellison on the irresistible appeal of baked yams; Styron on Southern fried chicken. American writers abroad describe the revelations they find in foreign restaurants; travelers to America discover native delicacies. Great chefs and noted critics discuss their culinary philosophies and offer advice on the finer points of technique; home cooks recount disasters and triumphs. <em>American Food Writing</em> celebrates the astonishing variety of American foodways, with accounts from almost every corner of the country and a host of ethnic traditions. A surprising range of subjects and perspectives emerge, as writers address such topics as fast food, dieting, and the relationship between food and sex. Throughout the book are fifty authentic recipes that tell the story of American food and will delight and inspire home chefs.]]>
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    <average_rating>3.67</average_rating>
    <ratings_count>139</ratings_count>
    <text_reviews_count>37</text_reviews_count>
  </author>
  </authors>  <published>2009</published>
</book>

        <book>
  <id type="integer">4310711</id>
  <isbn>1563053373</isbn>
  <isbn13>9781563053375</isbn13>
  <text_reviews_count type="integer">0</text_reviews_count>
  <title>
    <![CDATA[New York Cookbook]]>
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  <image_url>http://www.goodreads.com/images/nocover-111x148.jpg</image_url>
  <small_image_url>http://www.goodreads.com/images/nocover-60x80.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/4310711.New_York_Cookbook</link>
  <average_rating>0.0</average_rating>
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    <link><![CDATA[http://www.goodreads.com/author/show/108217.Molly_O_Neill]]></link>
    <average_rating>3.67</average_rating>
    <ratings_count>139</ratings_count>
    <text_reviews_count>37</text_reviews_count>
  </author>
  </authors>  <published>1992</published>
</book>

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