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Book Review: ‘Root to Stalk Cooking,’ by Tara Duggan
Raccoons and composters could become mighty grumpy, depending on how much buzz is generated about “ Root to Stalk Cooking: The Art of Using the Whole Vegetable ” (Ten Speed Press, 2013; $22, 65...
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Stand-Alone Food Section Faces Demise in Bay Area
Source: New York Times Dining & Wine Though the Bay Area cares greatly about food and wine, The Chronicle plans to fold the section into its lifestyle coverage by February, staff members say. Read...
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Washington food events: Restaurant week, wine tastings and more
JAN. 15 D.C. RESTAURANT WEEK: Through Sunday, more than 200 Washington area restaurants offer a three-course lunch for $20.14 and/or a three-course dinner for $35.14. www.ramw.org/restaurantweek. JAN....
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Boutique wines: How to find and acquire them
When I wrote about San Francisco Chronicle wine editor Jon Bonné and his new book, “The New California Wine,” I lamented that the wineries Bonné extolled tended to be small, with limited production and...
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Delectable or Vivino: A wine critic compares
Wine lovers are notorious note takers. When a wine excites us, we want to record it before the next glass or a new conversation takes us to another thought. What we do with those notes depends on our...
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