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"THIS year’s best cookbooks did not explore the twisted minds of culinary geniuses, reveal obscure hill towns of Tuscany or take us back in time. (Although readers with some appetite left for Mark Twain will enjoy Andrew Beahrs’s deep dive into 19th-century American food, “Twain’s Feast,” Penguin Press, $25.95). "
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The Year’s Best Cookbooks - NYTimes.com