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Tuesday, December 10, 2002



What I'm Reading...




What Einstein Told His Cook: Kitchen Science Explained


Ever wonder why egg whites become meringue? Or why food sticks to pans? Or a hundred other kitchen questions. This book tackles the biggest food science questions and leaves you with a good taste in your mouth.



Linked: The New Science of Networks



Build It Right!: What to Look for in your new home



Bedrooms (Homes & Gardens Library of America)



The Complete Sketching Book



What If?: Writing Exercises for Fiction Writers

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