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	<title>Special Magic Kitchen &#187; Books</title>
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		<title>Book Review: An Edge in the Kitchen</title>
		<link>http://specialmagickitchen.com/archives/2806</link>
		<comments>http://specialmagickitchen.com/archives/2806#comments</comments>
		<pubDate>Tue, 20 Apr 2010 03:18:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Cutlery]]></category>
		<category><![CDATA[Recommended]]></category>
		<category><![CDATA[chad ward]]></category>
		<category><![CDATA[knife sharpening]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2806</guid>
		<description><![CDATA[Last month I read the book An Edge in the Kitchen by Chad Ward. I&#8217;ve heard a lot of good reviews about this book, so I made it one of my first steps in an effort to improve my knife sharpening skills. But how did the book stand up to its high praise?
Well, it is [...]]]></description>
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		<title>How to Roast a Lamb</title>
		<link>http://specialmagickitchen.com/archives/2278</link>
		<comments>http://specialmagickitchen.com/archives/2278#comments</comments>
		<pubDate>Tue, 08 Dec 2009 01:53:46 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[greek]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[psilakas]]></category>

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		<description><![CDATA[Fine Cooking featured the cookbook How to Roast a Lamb by Michael Psilakis in the Dec/Jan issue. Psilakis is an American chef of Greek heritage out of New York City, and his contemporary takes on Greek food have made him a rising star in New American cuisine. He has operated several restaurants in New York [...]]]></description>
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		<title>Cheese Making Success</title>
		<link>http://specialmagickitchen.com/archives/2156</link>
		<comments>http://specialmagickitchen.com/archives/2156#comments</comments>
		<pubDate>Mon, 30 Nov 2009 18:07:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Grocery & Foods]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tips & Techniques]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[mozzarella]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2156</guid>
		<description><![CDATA[After failing at my first attempt at making mozzarella cheese, I succeeded the second time around.  A couple of weeks ago I wrote about my less-than-satisfactory effort, so I made some changes and all worked out fine. Basically, the last time I felt that the microwave step of heating the cheese to get it all [...]]]></description>
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		<title>Somewhat Foodie Kids</title>
		<link>http://specialmagickitchen.com/archives/2101</link>
		<comments>http://specialmagickitchen.com/archives/2101#comments</comments>
		<pubDate>Wed, 25 Nov 2009 15:00:22 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Kids]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[book]]></category>
		<category><![CDATA[children]]></category>
		<category><![CDATA[cooking]]></category>

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		<description><![CDATA[I ran across today a site called Bob&#8217;s Your Uncle and they offer this great book called Dinosaur Soup. Essentially, kids explain how to cook their favorite recipes with some pretty funny results. There are some sample pages on the site that you can browse to get an idea of what is on the inside. [...]]]></description>
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		<title>Where to Buy Good Grits</title>
		<link>http://specialmagickitchen.com/archives/1343</link>
		<comments>http://specialmagickitchen.com/archives/1343#comments</comments>
		<pubDate>Thu, 29 Oct 2009 11:32:07 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Grocery & Foods]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Recommended]]></category>
		<category><![CDATA[Websites]]></category>
		<category><![CDATA[anson mills]]></category>
		<category><![CDATA[blue corn]]></category>
		<category><![CDATA[charleston grill]]></category>
		<category><![CDATA[grits]]></category>
		<category><![CDATA[specialty food]]></category>
		<category><![CDATA[stone-ground]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=1343</guid>
		<description><![CDATA[A few years back Food &#38; Wine recommended the stone-ground grits from Charleston Grill ($10 for 2 pounds), and I ordered them. Then I kept on ordering them. Good stone-ground grits can make a fabulous dish, and even as a northerner I loved those Charleston Grill grits. If you want to order them, the restaurant [...]]]></description>
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