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This article highlights a selection of upcoming cooking and food books that cover a variety of topics and cuisines. It includes titles such as "Bayou: Feasting Through the Seasons of a Cajun Life," "A Confident Cook: Recipes for Joyous, No-Pressure Fun in the Kitchen," and "Our South: Black Food Through My Lens." These books offer recipes, insights into the authors' personal experiences, and explore different culinary traditions. They cater to diverse tastes and interests, making them valuable resources for those interested in cooking and food. The article also discusses the importance of cultural diversity in libraries and the challenges faced in achieving it, while suggesting strategies for enhancing cultural diversity in library collections. [Extracted from the article]

Massara is a new Italian restaurant in Manhattan that focuses on the cuisine of Campania, a region in southwest Italy. The restaurant aims to provide a regional dining experience, favoring fish, fire, and Fiano wine. The menu features seafood-rich pasta dishes and excellent pizzas cooked in a traditional Neapolitan oven. However, some dishes can be hit or miss in terms of flavor. The restaurant also offers main courses, but they come at a high price. The portions are small, which may not align with the traditional Italian dining experience. The restaurant's atmosphere and decor attempt to recreate an Italian farmhouse, but some elements may come across as exaggerated or inauthentic. Overall, Massara offers a unique dining experience with a focus on regional Italian cuisine, but patrons should be prepared for high prices and small portions. [Extracted from the article]

Le Veau d'Or, a refurbished bistro in New York City, has reintroduced frogs' legs to its menu. Chefs Lee Hanson and Riad Nasr have created a butter-forward, bright-green persillade preparation for the dish. Frogs' legs were popular in mid-20th century French fine-dining establishments, but now only a few places offer them. The legs are sourced from Florida and cooked in a hot pan with oil and butter, then served with a sauce made from garlic, parsley, and lemon juice. The dish is prepared quickly and served as the last appetizer for timing purposes. [Extracted from the article]

For a 60cm cooktop, three cooking zones are ideal, four for a 70-75cm cooktop and five zones for a 90cm model. PERFECT COOKING PERFORMANCE $2199 92% Miele KM 7200 FR The three cooking zones on this 57.4cm cooktop are well positioned, meaning there's no crowding even when using all the zones at the same time. TESTS Induction cooktops are often praised for their superior cooking performance and fancy features. [Extracted from the article]

This article, titled "HARD WORD," is a collection of reader-submitted examples of questionable advertisements, typos, and marketing mishaps. The author thanks the readers for their contributions and encourages them to continue sending in photos of such instances. The article includes specific examples, such as a product with no instructions, a misleading packaging, and a product that cannot be washed. The author, Daniel Wynne, compiled the article. [Extracted from the article]

Lesley Enston's book, "Belly Full: Exploring Caribbean Cuisine Through 11 Fundamental Ingredients and Over 100 Recipes," celebrates and explores Caribbean cuisine by highlighting 11 key ingredients that are central to the region. The recipes in the book draw from various countries, including Trinidad, Puerto Rico, Haiti, Jamaica, and the Dominican Republic. Enston, who has Trinidadian roots, provides personal connections to the dishes and includes historical tidbits throughout the book. The recipes range from traditional dishes like Soup Joumou, which commemorates Haiti's Independence Day, to modern creations like Trinidadian fried okra. The book also offers helpful tips on buying, cooking, and storing ingredients. [Extracted from the article]

The article features chef Marcus Samuelsson's favorite products, including the "Respite" overshirt from No One Clothiers, ceramics from Maïson Vāu, and the World Central Kitchen Cookbook from Penguin Random House.

Butglasses of Champagne were already beingserved, and the chef had appeared in hiswhites to announce the first course ofour $365 tasting dinner. Salman isone of the city's original cannabis chefs, andwe were enjoying his signature fried chickensandwich--a dish that looked (andactually sort of tasted) like something you'dorder at Popeyes but, thanks to a layer ofhoney laced with habanero pepper andTHC, carried the pleasant kick of a glass ortwo of fine Bordeaux. GLO:nyo/05dec22:97n1.jpg PHOTO (COLOR): A guest at a recentdinner put on by "Hawaii" Mike Salman. gl "You don't open your wine at the beginningof dinner and chug the whole bottle,"Trinidad said. [Extracted from the article]

TESTS Ceramic cooktops may not be as energy-efficient or quick to heat up as their induction counterparts, but they still offer a sleek and stylish design that's easy to clean. Induction cooktops deliver heat directly to the cookware via electromagnetic technology, whereas ceramic cooktops conduct heat between the cooktop and the cookware. We also assess how easy the cooktops are to use by checking the controls, their settings, positioning, proximity to elements and whether you can easily determine which element is in operation. [Extracted from the article]