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What do you think of Michael Ruhlman's new book?
It's enjoyable and informative as far as it goes, but it's like his other books. I skimmed it after reading closely the first few pages and gathering the information he gave the reader: a list of today's great chefs. After that it seems like I'm reading filler. I saw give a reading and I think he's very charming.
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Whole Foods French Roast is outstanding. Grind it fine.