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title
From Bookshelf to Dinner Table
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One Man. One Tiny Apartment. 100 Cookbooks.
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From Bookshelf to Dinner Table
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2026-01-28 23:51:04
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From Bookshelf to Dinner Table | One Man. One Tiny Apartment. 100 Cookbooks. Home About Me From Bookshelf to Dinner Table One Man. One Tiny Apartment. 100 Cookbooks. October 22, 2008 Lamb Two Ways Posted by redcoat668 under british , chinese , entree , lamb | Tags: chinese , cornmeal , lamb , leeks , monmouth , steamed , stew | 1 Comment Lamb’s one of my favorite meats, and (life often being unfair), it’s also one of the most expensive. I managed to get a good deal on a 3 lb leg of lamb, and spent the weekend coming up with ways to use it. Fortunately, lamb’s a popular meat in many cultures. Can you get any more separated than China and Wales? My first experiment comes from Ken Hom’s A Taste of China: The Definitive Guide to Regional Cooking. I’d been wanting to pick up this book for a while; Ken Hom shows up in one chapter of Garlic and Sapphires and I was interested to see what his cookbook was like. I finally got my chance during a conferen...
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