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this timeless collection will be a welcome addition to any home kitchen
A facsimile (with translation and commentary) of a manuscript cookbook from the late Medieval age (c
the shape of an ice cube
Bacteria and the chemical process of fermentation by making your own pickled vegetables
Rou Jia Mo (China)
EATEN Nº 23: Sea mining this timeless collection will beEATEN No. 23: The Sea takes us on a nautical journey through water worlds of old, with stories on everything from the life and times of Sicilian tonnare, the timeless flavors of sea aged rum, the legacies of Armenian caviar kings, the winding saga of the Dutch eel, and more. (Summer 2025) Contributors include: Livia Djelani on the sea faring origins of Peranakan cuisine Jessica Furseth on the immigrant roots of English fish and chips Ian P. Decenna
