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June 13, 2007

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rza

If you get the chance, try and work with Burrata cheese. It's made like mozzarella but the center of the bocconcini is a soft mozzarella and cream. GOOD stuff.

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    ELIZABETH FALKNER'S DEMOLITION DESSERTS
    With fun illustrations by her younger brother spanning the pages, Chef Liz Falkner's book is a joy to read and cook from. The recipes start off simple, with Falkner offering what she deems the perfect chocolate chip cookie (who doesn't want one of those?), slowly transforming into creations as complex as those served in her restaurant-bakery in San Francisco.
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