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 A proper rib should not fall off the bone. A proper rib should have some chew to it. That's why God gave you teeth. It's meat, it's not pap. 

- Steven Raichlen
Raichlen on Ribs

Russ Parsons

How to Read A French Fry

 
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Los Angeles Times food writer Russ Parsons wanted to go beyond the usual cookbook, and write something that would actually help explain how food becomes cuisine. You don't have to be a scientist to understand the science of food preparation.

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Alltop. We're kind of a big deal.

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Cooking, Food & Wine > General
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Cooking, Food & Wine > Culinary Arts & Techniques

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