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	<title>Cookbooks &#8211; Maggie Redic</title>
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	<description>Private Chef in San Francisco</description>
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		<title>Cassoulet for the American Cook</title>
		<link>https://maggieredic.com/cassoulet-for-the-american-cook/</link>
		
		<dc:creator><![CDATA[Maggie Redic Blog]]></dc:creator>
		<pubDate>Mon, 07 Mar 2016 00:31:44 +0000</pubDate>
				<category><![CDATA[Adventures in Cooking]]></category>
		<category><![CDATA[Cookbooks]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cassoulet]]></category>
		<category><![CDATA[duck confit]]></category>
		<category><![CDATA[Paula Wolfert]]></category>
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					<description><![CDATA[Don&#8217;t let anybody tell you otherwise: cassoulet is merely another version of what we in America call baked beans.  And like baked beans, cassoulet is a humble dish at heart:  beans simmered and then baked with odd bits of pork, maybe a piece of mutton, likely some duck.  A few sausages never hurt anything.  Don&#8217;t [&#8230;]]]></description>
		
		
		
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		<title>Best Food Reading in 2015</title>
		<link>https://maggieredic.com/best-food-reading-in-2015/</link>
		
		<dc:creator><![CDATA[Maggie Redic Blog]]></dc:creator>
		<pubDate>Mon, 04 Jan 2016 03:30:05 +0000</pubDate>
				<category><![CDATA[Cookbooks]]></category>
		<category><![CDATA[Everything Else]]></category>
		<category><![CDATA[Food Writing/Books]]></category>
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					<description><![CDATA[&#160; As it turns out 2015 was a year in which I fell short on my writing goals.   I began to study French in earnest during the summer, and I am somewhat frustrated to say that this seemed to exhaust whatever energy I had for creative, intellectual work.  My hope for 2016 (you&#8217;ll notice I [&#8230;]]]></description>
		
		
		
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