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Faux-Cookery Books

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Inspired by Heston Blumenthal's massive new book (with some recipes running as many as 1,000 words), the Telegraph boldly asks: What are these books for? Calling them "faux-cookery books," Paul Levy argues that the publishing trend toward cutting-edge, difficult-to-reproduce recipes represents "a signal that our relationship with food itself is changing." [Telegraph]

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