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Head to Tail Cooking and Recipes
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Fergus Henderson on Modernist Cuisine: Dazzling, Futuristic, Technical … Dangerous?
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The Product: Tripe, Glorious Tripe
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Street-smart Sweetbreads
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Skinned: A Trio of Skins, A Triplet of Techniques
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Sweetbreads of Mine: All We Need is Just a Little Patience
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Alon Shaya's Chicken Liver Pâté
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Interview with Chef Cristina Bowerman of Glass Hostaria – Rome, Italy
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Making Ankimo with Rising Star Chef Isao Yamada
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