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If You Knew Pasta Like I Know Pasta | |
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Living in the Pasta | |
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Who Invented the Noodle? It's a Slippery Question | |
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Macaroni Madness | |
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The Simple Secrets of Cooking Pasta | |
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Water Water Everywhere | |
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Expanding Pasta's Horizons | |
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Get Potted | |
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The Non-Ingredient Ingredients | |
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Rock of Ages | |
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Acqua: Water | |
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Taking the Plunge | |
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Per Cucinare la Pasta Corta: Cooking Short Pasta | |
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Per Cucinare la Pasta Lunga: Cooking Long Pasta | |
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Per Cucinare la Pasta Fatta in Casa: Cooking Homemade Pasta | |
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Your Everyday Noodle | |
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A Special Flour | |
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Pasta Production | |
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Branded for Life | |
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Made in the USA: Is American Pasta Really Superior? | |
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Artisanal Pasta | |
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To Your Health | |
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What Shape Is Your Noodle? | |
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Matchmaker, Matchmaker | |
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The Parmesan Question: It Doesn't Make Everything Better | |
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The Birth of Parmesan | |
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What's Up, D.O.C.? | |
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Making the Big Cheese | |
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Picking Parmesan | |
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Making a Home for Cheese | |
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Putting Parmesan to Work | |
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Eat It Raw | |
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Altri Formaggi: Other Cheeses | |
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Get Cooking | |
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Saucy | |
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Olive Oil: More Than Just Popeye's Girlfriend | |
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Olive Oil: An Amazing Fruit Juice | |
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It's Ancient History | |
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We Do as the Romans Did | |
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The Oliver Doesn't Fall Far from the Tree | |
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An Oil to Avoid | |
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Dubious Virginity | |
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Go the Extra Mile | |
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You Can See Clearly | |
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Color Me Green or Mellow Yellow | |
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Under Pressure | |
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What Price Virginity? | |
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How to Keep a Virgin Happy | |
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Pour Away! | |
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Say "Olive You" to Your Body | |
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Get Cooking | |
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Oil: The Quickest and Easiest Italian Pasta Dishes | |
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To Market, To Market | |
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The Perfect Foil for Oil | |
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So Simple, So Good | |
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You Say Tomato | |
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The Golden Apple | |
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Off the Vine | |
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Off the Shelf | |
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Peel a Meal | |
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What a Strain! | |
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The Plot Thickens | |
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Off Your Stove | |
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More Than One Way to Skin a Tomato | |
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Don't Strain Yourself | |
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Pastabilites | |
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The Mother of All Pasta Sauces | |
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Know Your Tomatoes | |
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On the Burner | |
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Planning Ahead | |
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Methods for Tomato Sauces | |
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Cream Sauces: The Most Luxurious of Italian Dishes | |
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He Ain't Heavy | |
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Cream's No Crime | |
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Cream Dreams | |
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Pasta + Soup = Comfort2 | |
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Pasta Goes for a Swim | |
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Savory Italian Soups | |
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Brilliant Broth | |
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Full of Beans | |
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Soup Secrets | |
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Recipes | |
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Something in the Oven: Baked Pasta | |
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Baking without Shaking | |
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Baked Pasta Equipment | |
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Lovin' the Oven | |
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Rolling Your Own | |
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Fresh Pasta: Why Go to All This Trouble? | |
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A Place Pasta Calls Home | |
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Are You My Pasta? | |
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There's Nothing Like Homemade | |
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Noodling Around | |
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Pasta Overboard! | |
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Stuff It | |
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Baked and Bountiful | |
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The Outsiders | |
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You Are a Pasta Machine | |
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Arming Yourself for the Pasta Battle | |
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Getting Cranky | |
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Man and Machine | |
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Pasta Robots | |
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What's Out There? | |
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How Does It Work? | |
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Egging Ourselves On | |
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Le Uova: Eggs | |
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Size Does Matter! | |
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Making the Grade | |
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Incredible and Edible, Too | |
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La Farina: Flour | |
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Measure for Measure | |
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L'Impasto: The Dough | |
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In the Palm of Your Hand: Mixing and Kneading Pasta Dough | |
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Extras! Extras! | |
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La Sfoglia: The Sheet | |
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Pinning It Down | |
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Flat as a Board | |
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Tagliare: Cutting | |
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The Kindest Cut | |
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Smooth as Pasta? | |
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Extrude, Dude | |
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Saving Pasta for a Rainy Day | |
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A Few Recipes for Fresh Pasta | |
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Filling Out: Stuffed Italian Pastas | |
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Tricks of the Trade | |
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Other Handmade Pasta | |
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The Runners-Up | |
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A Nod to Various Italian Noodles | |
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Asian Noodles | |
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A Pan-Asian Panorama | |
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An Asian Fantasia | |
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Noodles Go Soft | |
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Boiling Noodles | |
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Boiling Noodles to Be Stir-Fried | |
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Boiling Japanese Noodles | |
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Soaking Noodles | |
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Frying Noodles | |
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Browning Noodles | |
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Reheating Asian Noodles | |
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Keep It Flexible | |
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How to Stir-Fry | |
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Noodles in Chinese Cooking | |
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More Than Lo Mein: Chinese Noodles | |
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Going for a Wok | |
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Chinese Chewables | |
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Serenity in a Bowl: Japanese Noodles | |
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Soba, So Good | |
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You Do Udon | |
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That's Not All, Folks | |
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Bow Down to Noodles | |
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Everybody's Got a Noodle | |
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Thai Me Up | |
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Slurping It Up: Noodles from Other Asian Countries | |
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Vietnamese Victuals | |
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Philippines | |
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Indonesia | |
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Malaysia | |
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Strange Food in a Strange Land | |
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No Longer Greek to You | |
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Laid Back Greek Pasta | |
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Greek Eats | |
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The French Do It, The Germans Do It, Even The Spanish Do It | |
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Cleverly Continental | |
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Provencal, But Not Provincial | |
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A Kreplach By Any Other Name.... Ashkenazic Jewish Noodles | |
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A History of Movement | |
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Is It Kosher? | |
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Ashkenazic Pasta | |
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The Couscous Coup: North Africa's Pasta | |
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Couscous: Pasta or Grain? | |
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Couscous Concoctions | |
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Ingenuity Strikes: Pasta in the United States | |
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Pasta, American Style | |
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Amber Waves of Grain | |
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Yankee Doodle Style | |
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Stuck a Feather in His Hat and Called It What? | |
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Pasta By Special Delivery: Mail-Order Sources | |
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Kitchen Tools and Techniques | |
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Additional Sources | |
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Index | |