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Food & Wine 2000: An Entire Year's Recipes from America's Favorite Food Magazine Hardcover – 2000
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About the Author
Dana Cowin, Food & Wine Magazine's Editor-in-Chief, was formerly the Managing Editor of Madamoiselle, the Managing Editor of HG, and an Associate Editor at Vogue. She serves on the board of directors both of Women Chefs and Restauranteurs and of City Harvest, a New York City hunger-relief organization.
Judith Hall is the Editor-in-Chief of Food & Wine Books. Previously she was the Editor-in-Chief of Cook's Magazine and before that the Director of Publication for La Varenne Ecole de Cuisine in Paris, from which she earned a Grand Diplome.
Top customer reviews
Personally, I think dishes, if made from a recipe, should be made as closely as possible to the original the first time (of course altering certain ingredients if you can't eat them or stand them), that way you are more likely to find new and interesting taste combinations that you otherwise probably wouldn't have discovered. After that, as far as I'm concerned, it's open season on modifying it to your taste.