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Win a Copy of 'Downtown Italian'

It's lame, but I have to say pizza.

Win a Copy of 'Salad Samurai'

Caprese, but with peaches instead of tomatoes.

Win a Copy of 'The Meat Hook Meat Book'

Skirt steak. I always expect it will end up with the consistency of rubber.

Cook the Book: 'Afro-Vegan' by Bryant Terry

Bibeleskaes is the only food I know from my heritage, really. And I only _just now_ learned how to spell it.

Cook the Book: 'Joy of Kosher' by Jamie Geller

My kosher experience consists almost exclusively in grocery clearance sales after holidays.

Bake the Book: First Prize Pies

Apple pie, I guess? I think they're more difficult than others to make; I've had (and made!) some gluey and/or undercooked apple pies that weren't so good.

Cook the Book: 'Kitchen Confidence' by Kelsey Nixon

This is kind of a weird answer, but I've got to say my dad's recipe for tossed salad. It's easy and flexible enough to adjust to any meal.

Cook the Book: 'Down South' by Donald Link

Gumbo if that counts. If not, I'll say boiled peanuts?

Bake the Book: The Model Bakery Cookbook

I can manage tasty cookies, pies, and cupcakes. So I guess I'd start there. Making them not quite so ugly will be a challenge though.

Cook the Book: 'Spain' by Jeff Koehler

I can't say that I've had a lot of Spanish food, but I do remember really liking Spanish chorizo when I tried it.

Bake the Book: The Irish Pantry

We're pantry hoarders, so just about everything nonperishable that we might use is in there. If I have to say one thing, I'll say flour; there are about five kinds of it in there.

Cook the Book: The 'Roberta's' Cookbook

I guess the biggest creative leap for me was pumpernickel chocolate chip cookies.