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    <name><![CDATA[Iris]]></name>
    <location><![CDATA[Minneapolis, MN]]></location>        
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  <id type="integer">329417</id>
  <isbn>086547480X</isbn>
  <isbn13>9780865474802</isbn13>
  <ratings_count type="integer">12</ratings_count>
  <text_reviews_count type="integer">3</text_reviews_count>
  <title>French Cooking in Ten Minutes: Adapting to the Rhythm of Modern Life (1930)</title>
  <average_rating></average_rating>
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  <link>http://www.goodreads.com/book/show/329417.French_Cooking_in_Ten_Minutes_Adapting_to_the_Rhythm_of_Modern_Life</link>
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  <id type="integer">189125</id>
  <name>Edouard de Pomiane</name>
  <ratings_count type="integer">19</ratings_count>
  <text_reviews_count type="integer">6</text_reviews_count>
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    <rating>4</rating>
  <votes>0</votes>
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  <recommended_for><![CDATA[single people, coupled people]]></recommended_for>
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  <read_at>Tue Oct 27 00:00:00 -0700 2009</read_at>
  <date_added>Tue Oct 06 14:08:07 -0700 2009</date_added>
  <date_updated>Tue Oct 27 18:51:58 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Charme! élégance! Yes, that's the Rachael Ray of 1930, Edouard de Pomiane, who shares with us his philosophy that a fine meal can be prepared in 10-20 minutes. One tip: preheat the oven and start water boiling the moment you get home, even before you take off your coat; you'll end up doing something with them. Another: create several courses, for example, omelet, steak with béarnaise sauce, salad (only mixed greens and vinaigrette), fruit or yogurt or dessert. This is cheaper and easier than one large main dish, because you can fall back on the sides for protein. <br/><br/>Rarely will you see such good advice presented so beautifully: though &quot;French Cooking in Ten Minutes&quot; looks like a curio with its quaint text and sketches of frogs and hares, your dinners will be forever changed.]]></body>
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