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  <title><![CDATA[Notes on Cooking: A Short Guide to an Essential Craft (Notes on...)]]></title>
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  <default_description>&lt;i&gt;Notes on Cooking&lt;/i&gt; is an essential primer that can help anyone become a better cook -- without a single recipe. The book's 217 notes deliver the indispensable culinary truths, the highest standards of conduct, and the timeless gems of cooking wisdom that have been taught and passed down by top chefs for generations. &lt;p&gt; Here is what every cook needs to know, beyond the recipe. In assertive, no-nonsense language, the notes provide explanatory commentary, helpful examples, and rare quotes by great chefs and others as diverse as Georges Auguste Escoffier, Leonardo da Vinci, Daniel Boulud, and Alice Waters. They include, as well, life lessons about how to bring delight, how to recognize quality, and how to see beauty in simplicity that are as valuable outside the kitchen as they are inside. &lt;p&gt;Until now, such enduring good advice has rarely been found outside a professional setting. For the beginner wanting to improve, the seasoned expert looking to review the highest culinary standards, or the food lover seeking a fascinating glimpse into the pursuit of epicurean excellence, &lt;i&gt;Notes on Cooking&lt;/i&gt; provides a unique and invaluable apprenticeship. &lt;p&gt; &lt;i&gt;Notes on Cooking&lt;/i&gt; is the second in the acclaimed &lt;i&gt;Notes on&lt;/i&gt;... series by RCR Creative Press. The first was &lt;i&gt;Notes on Directing&lt;/i&gt; by Frank Hauser and Russell Reich, a triple award-winner endorsed by Dame Judi Dench, Sir Ian McKellen, Sir Tom Stoppard, Sir Richard Eyre, Rosemary Harris, and Edward Albee.</default_description>
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  <original_publication_day type="integer">15</original_publication_day>
  <original_publication_month type="integer">6</original_publication_month>
  <original_publication_year type="integer">2009</original_publication_year>
  <original_title>Notes on Cooking: A Short Guide to an Essential Craft (Notes on...)</original_title>
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      <name><![CDATA[Dorothy Hamilton]]></name>
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      <name><![CDATA[Lauren Braun Costello]]></name>
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  <read_at>Sat Aug 01 00:00:00 -0700 2009</read_at>
  <date_added>Sat Oct 17 10:29:43 -0700 2009</date_added>
  <date_updated>Sat Oct 17 10:30:49 -0700 2009</date_updated>
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    <body><![CDATA[It’s as if someone collected everything our grandmothers seemed to innately know about cooking and combined it with the renowned expertise of a classically trained chef. Our first featured book Notes on Cooking: A Short Guide to an Essential Craft is a timeless guide to the act of cooking that all...<a href="http://www.goodreads.com/review/show/74826680">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/74826680]]></url>
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    <review id="65179515">
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  <date_added>Mon Jul 27 15:45:43 -0700 2009</date_added>
  <date_updated>Mon Jul 27 15:46:00 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[I saw chef and restauranteur Costello on the Rachael Ray show and immediately wanted to check out her book.  I thoroughly enjoyed her very practical cooking advice.  This book will prove helpful to anyone who wants to become a better cook, even though it doesn't contain a single recipe.  Her goal is...<a href="http://www.goodreads.com/review/show/65179515">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/65179515]]></url>
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    <review id="77925654">
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    <name><![CDATA[Megan]]></name>
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  <read_at>Sun Nov 08 00:00:00 -0800 2009</read_at>
  <date_added>Sun Nov 15 21:21:43 -0800 2009</date_added>
  <date_updated>Sun Nov 15 21:24:36 -0800 2009</date_updated>
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    <body><![CDATA[The premise of this book seems cheesy at first glance, but many of the tips are things I'm now trying to commit to memory. Not only does Costello give insight on specific cooking methods, but she also prods us to remember WHY it is we cook.<br/>It's a quick read and nice little addition for the cook...<a href="http://www.goodreads.com/review/show/77925654">more...</a>]]></body>
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    <review id="69911914">
    <user id="252998">
    <name><![CDATA[Librarian40]]></name>
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  <read_at>Thu Sep 03 00:00:00 -0700 2009</read_at>
  <date_added>Thu Sep 03 06:58:44 -0700 2009</date_added>
  <date_updated>Thu Sep 03 06:59:55 -0700 2009</date_updated>
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    <body><![CDATA[Quite good, actually.  To think I took years to learn most of this stuff and it's in such a small accessible book.  I can think of several niece/nephew types getting this for X-mas...]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/69911914]]></url>
</review>
    <review id="71244004">
    <user id="201666">
    <name><![CDATA[Eliana]]></name>
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  <read_at>Wed Sep 16 00:00:00 -0700 2009</read_at>
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  <date_updated>Wed Sep 16 19:53:03 -0700 2009</date_updated>
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    <body><![CDATA[I so much enjoyed this book, I might even buy it.  If you have any chef interest whatsoever, go get it.  Yuma Main even has two copies!  ]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/71244004]]></url>
</review>
    <review id="75647322">
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  <read_at>Sat Oct 24 00:00:00 -0700 2009</read_at>
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    <body><![CDATA[Practical tips.  Fast read.  The stuff I wish my mom would teach me.]]></body>
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</review>
    <review id="66307252">
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    <name><![CDATA[Laura]]></name>
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  <date_added>Wed Aug 05 10:40:59 -0700 2009</date_added>
  <date_updated>Thu Aug 13 17:50:01 -0700 2009</date_updated>
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    <body><![CDATA[I got a lot of good cooking tips. I really enjoyed this. ]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/66307252]]></url>
</review>
    <review id="65647535">
    <user id="263352">
    <name><![CDATA[Regan]]></name>
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  <read_at>Mon Oct 12 12:58:56 -0700 2009</read_at>
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  <date_updated>Mon Oct 12 12:58:56 -0700 2009</date_updated>
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    <body><![CDATA[Great book with awesome information on cooking that should be talked about but never is!  ]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/65647535]]></url>
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    <review id="80009441">
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