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Tuesday, December 10, 2002

What I'm Reading...

What Einstein Told His Cook: Kitchen Science Explained

Ever wonder why egg whites become meringue? Or why food sticks to pans? Or a hundred other kitchen questions. This book tackles the biggest food science questions and leaves you with a good taste in your mouth.

Linked: The New Science of Networks

Build It Right!: What to Look for in your new home

Bedrooms (Homes & Gardens Library of America)

The Complete Sketching Book

What If?: Writing Exercises for Fiction Writers


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