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    <name><![CDATA[Patrick]]></name>
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  <id type="integer">474131</id>
  <isbn>0785809260</isbn>
  <isbn13>9780785809265</isbn13>
  <ratings_count type="integer">4</ratings_count>
  <text_reviews_count type="integer">2</text_reviews_count>
  <title>Hows and Whys of French Cooking</title>
  <average_rating></average_rating>
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  <link>http://www.goodreads.com/book/show/474131.Hows_and_Whys_of_French_Cooking</link>
<author>
  <id type="integer">265282</id>
  <name>Alma S. Lach</name>
  <ratings_count type="integer">4</ratings_count>
  <text_reviews_count type="integer">2</text_reviews_count>
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    <rating>5</rating>
  <votes>0</votes>
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  <date_added>Wed Jun 17 22:19:56 -0700 2009</date_added>
  <date_updated>Wed Jun 17 22:24:24 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[This remains my all time favorite cookbook. She explains the principles of major sauce families, with sufficient variations that you can learn to explore your own ideas with confidence. She is practical, but also has many ambitious French classics. Her emphasis is more Parisian and northern than the rest of the country, but there is lots and lots here to learn. ]]></body>
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