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    <name><![CDATA[Priscilla]]></name>
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  <id type="integer">2181024</id>
  <isbn>0811864308</isbn>
  <isbn13>9780811864305</isbn13>
  <ratings_count type="integer">95</ratings_count>
  <text_reviews_count type="integer">25</text_reviews_count>
  <title>Top Chef Cookbook: Original Interviews and Recipes from Bravo's hit show</title>
  <average_rating></average_rating>
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<author>
  <id type="integer">4406</id>
  <name>Melcher Media</name>
  <ratings_count type="integer">177</ratings_count>
  <text_reviews_count type="integer">42</text_reviews_count>
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    <rating>4</rating>
  <votes>0</votes>
  <spoiler_flag>false</spoiler_flag>
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  <date_added>Thu Jan 15 06:49:39 -0800 2009</date_added>
  <date_updated>Thu Jan 15 06:58:15 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[This book is great if you're a fan of the show bc it has interviews with all the judges (including my beloved Tom C.) and contestants (apparently Marcel is friends with Cliff now (!)), recaps of each episode/season and behind the scenes info (like the layout of the kitchen, food essentials, etc).  It also has many, many successful recipes from all the seasons and they are broken up by breakfast, appetizers, poultry, etc so it is easy to find what I want.  The thing is though, many of these are really not for a beginner cook like myself - I don't have cheesecloth or a sous vie machine and what not and I don't have time to spend four hours in the kitchen, or the money/time to use truffles and find gueyduck (black duck).  However, I have so far made the prosciutto and basil pizza, and the ceiviche and popcorn cakes.  Both of these were quite good even if my finished products looked nothing at all like the pictures.  Also, the packaging is cool - the book cover is made of the material of the aprons they wear on the show.]]></body>
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