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	<title>Russelnod.com &#187; Book reviews</title>
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	<description>Covering the food scene in western Massachusetts, from its farms to its kitchens to its restaurants.</description>
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		<title>SALTED: A Manifesto by Mark Bitterman</title>
		<link>http://www.russelnod.com/2011/04/23/salted-a-manifesto-by-mark-bitterman/</link>
		<comments>http://www.russelnod.com/2011/04/23/salted-a-manifesto-by-mark-bitterman/#comments</comments>
		<pubDate>Sat, 23 Apr 2011 14:19:54 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Book reviews]]></category>
		<category><![CDATA[Commentary]]></category>
		<category><![CDATA[Food Memories]]></category>

		<guid isPermaLink="false">http://www.russelnod.com/?p=694</guid>
		<description><![CDATA[I first met Mark Bitterman at a food writer’s conference several years back. He gave an impromptu salt tasting that introduced me, and perhaps many of the writers in attendance, to artisan salts. At the time, I remember not being able to taste much difference between the various salts and commenting that the flake and [...]]]></description>
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		<title>Free Will, the American Hero, and The Adjustment Bureau</title>
		<link>http://www.russelnod.com/2011/03/05/free-will-the-american-hero-and-the-adjustment-bureau/</link>
		<comments>http://www.russelnod.com/2011/03/05/free-will-the-american-hero-and-the-adjustment-bureau/#comments</comments>
		<pubDate>Sun, 06 Mar 2011 02:15:15 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Book reviews]]></category>

		<guid isPermaLink="false">http://www.russelnod.com/?p=672</guid>
		<description><![CDATA[OK. So the Chairman has a plan which involves controlling the lives of everyone on earth. There is a lot of rewriting of the Plan, which involves some leftover storylines getting in the way of the current edition, which is where The Adjustment Bureau comes in. They meddle in various lives, discounting any pain they [...]]]></description>
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		<title>The Sharper the Knife, the Less You Cry</title>
		<link>http://www.russelnod.com/2011/02/15/the-sharper-the-knife-the-less-you-cry/</link>
		<comments>http://www.russelnod.com/2011/02/15/the-sharper-the-knife-the-less-you-cry/#comments</comments>
		<pubDate>Wed, 16 Feb 2011 03:38:05 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Book reviews]]></category>

		<guid isPermaLink="false">http://www.russelnod.com/?p=670</guid>
		<description><![CDATA[A review of a book published in 2007 hardly qualifies as a review. It’s just that I was so looking forward to reading the book. I met Kathleen Flinn at a conference last year and I was impressed by what she said and how she thought. I talked to her after her panel and, like [...]]]></description>
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		<title>Cookbooks I Won&#8217;t Live Without</title>
		<link>http://www.russelnod.com/2010/12/16/cookbooks-i-wont-live-without/</link>
		<comments>http://www.russelnod.com/2010/12/16/cookbooks-i-wont-live-without/#comments</comments>
		<pubDate>Fri, 17 Dec 2010 00:57:04 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Book reviews]]></category>
		<category><![CDATA[Commentary]]></category>
		<category><![CDATA[Food Memories]]></category>

		<guid isPermaLink="false">http://www.russelnod.com/?p=626</guid>
		<description><![CDATA[What these books have in common is that they read as good as they eat. These are not necessarily the best or most comprehensive cookbooks and they are not necessarily the ones I use today.  Sure flavors and techniques are key, to be sure, but all of these books also boast beautiful prose. Coming [...]]]></description>
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		<title>Food Books I Don&#8217;t Want to Live Without</title>
		<link>http://www.russelnod.com/2010/12/15/food-books-i-dont-want-to-live-without/</link>
		<comments>http://www.russelnod.com/2010/12/15/food-books-i-dont-want-to-live-without/#comments</comments>
		<pubDate>Wed, 15 Dec 2010 13:19:46 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Book reviews]]></category>
		<category><![CDATA[Commentary]]></category>
		<category><![CDATA[Food Memories]]></category>

		<guid isPermaLink="false">http://www.russelnod.com/?p=622</guid>
		<description><![CDATA[These are neither the best cookbooks nor the most trendy. They are simply my personal favorites, books I&#8217;ve re-read over and over and dip into again and again. Often, a sentence I&#8217;ve written will jump back and remind me of the book and style that inspired it. First round below. More to follow as I [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>The Fortune Cookie Chronicles</title>
		<link>http://www.russelnod.com/2010/10/17/the-fortune-cookie-chronicles/</link>
		<comments>http://www.russelnod.com/2010/10/17/the-fortune-cookie-chronicles/#comments</comments>
		<pubDate>Mon, 18 Oct 2010 00:52:00 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Book reviews]]></category>
		<category><![CDATA[Commentary]]></category>

		<guid isPermaLink="false">http://www.russelnod.com/?p=591</guid>
		<description><![CDATA[I started Jennifer 8 Lee&#8217;s The Fortune Cookie Chronicles expecting an informative romp through the world of Chinese restaurants. At first, I got what I was expecting. She begins with the 110 winners of a single Powerball jackpot in 2005, and the officials&#8217; discovery that the winning number came from the lucky numbers on fortune cookies distributed [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>On Reading Tony Bourdain on an Alaskan Cruise</title>
		<link>http://www.russelnod.com/2010/07/18/on-reading-tony-bourdain-on-an-alaskan-cruise/</link>
		<comments>http://www.russelnod.com/2010/07/18/on-reading-tony-bourdain-on-an-alaskan-cruise/#comments</comments>
		<pubDate>Mon, 19 Jul 2010 01:19:01 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Book reviews]]></category>
		<category><![CDATA[Commentary]]></category>

		<guid isPermaLink="false">http://www.russelnod.com/?p=498</guid>
		<description><![CDATA[Sitting poolside on an Alaskan cruise ship, munching watermelon and chili con queso. Sarah wants to go downstairs to wash the fish guts off her sneakers, complements of today’s fishing trip. On stage, a Vietnamese rock band, seemingly on tour since the fall of Saigon, bounces their way through the Ventures, Carly Simon, and the Carpenters. [...]]]></description>
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		<title>Modern Spice</title>
		<link>http://www.russelnod.com/2009/12/12/modern-spice/</link>
		<comments>http://www.russelnod.com/2009/12/12/modern-spice/#comments</comments>
		<pubDate>Sat, 12 Dec 2009 16:19:44 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Book reviews]]></category>
		<category><![CDATA[Commentary]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://blog.russelnod.com/?p=355</guid>
		<description><![CDATA[I&#8217;ve always liked Indian food and when I read Monica Bhide&#8217;s Modern Spice, it evoked all the reasons why I like Indian food&#8211;complexity of flavor being the most important. I am friends with her on a writer&#8217;s discussion group and she asked whether I&#8217;d be interested in writing a guest blog post on her site, [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Fine Dining Madness by John Galloway</title>
		<link>http://www.russelnod.com/2009/07/13/fine-dining-madness-by-john-galloway/</link>
		<comments>http://www.russelnod.com/2009/07/13/fine-dining-madness-by-john-galloway/#comments</comments>
		<pubDate>Tue, 14 Jul 2009 01:29:10 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Book reviews]]></category>
		<category><![CDATA[Commentary]]></category>
		<category><![CDATA[Restaurants]]></category>

		<guid isPermaLink="false">http://blog.russelnod.com/?p=254</guid>
		<description><![CDATA[In the tradition of Anthony Bourdain&#8217;s Kitchen Confidential, Fine Dining Madness covers the restaurant world from the point of view of a &#8220;penguin&#8221; at several high end restaurants. Galloway dispenses the usual tales of drunkards, dopers, and the clinically insane from both sides of the table as well as the kitchen.His penchant for abbreviations and [...]]]></description>
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