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A cook's notebook

Mise
en Place

Recipes written slowly, eaten quickly. Obsessive technique, ordinary kitchen.

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Pasta

Cacio e Pepe, Pasta al Limone, Oxtail Ragù. The pasta chapter is about restraint — four ingredients that taste like twenty.

Milanese and Mushroom & Taleggio. Risotto rewards attention. You can't walk away.

Mortadella & Pistachio, Mozzarella & 'Nduja. A great panino is an exercise in proportion.

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