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	<title>Gherkins &#38; Tomatoes / Cornichons &#38; Tomates</title>
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	<description>Celebrating the Culinary Cultures of France and her Former Colonies</description>
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		<title>Gherkins &#38; Tomatoes / Cornichons &#38; Tomates</title>
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		<title>The Roger Smith Cookbook Conference</title>
		<link>http://gherkinstomatoes.com/2012/02/02/the-roger-smith-cookbook-conference/</link>
		<comments>http://gherkinstomatoes.com/2012/02/02/the-roger-smith-cookbook-conference/#comments</comments>
		<pubDate>Thu, 02 Feb 2012 13:00:01 +0000</pubDate>
		<dc:creator>Cynthia Bertelsen</dc:creator>
				<category><![CDATA[Cookbooks]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food News]]></category>
		<category><![CDATA[Food writing]]></category>
		<category><![CDATA[India]]></category>
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		<category><![CDATA[Roger Smith Cookbook Conference]]></category>

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		<description><![CDATA[To brighten up a dreary February in 2011, a group of food scholars and cookbook writers started a cookbook conference. &#8230;<p><a href="http://gherkinstomatoes.com/2012/02/02/the-roger-smith-cookbook-conference/">Continue reading &#187;</a></p><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=gherkinstomatoes.com&amp;blog=4369594&amp;post=25294&amp;subd=cbertel&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>3</slash:comments>
	
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		<title>Crème de la Crème: Crème fraîche, a Fable and Some Facts</title>
		<link>http://gherkinstomatoes.com/2012/01/31/25259/</link>
		<comments>http://gherkinstomatoes.com/2012/01/31/25259/#comments</comments>
		<pubDate>Tue, 31 Jan 2012 18:56:44 +0000</pubDate>
		<dc:creator>Cynthia Bertelsen</dc:creator>
				<category><![CDATA[Chefs]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[French Cooking]]></category>
		<category><![CDATA[Antonin Carême]]></category>
		<category><![CDATA[Appellation d’Origine Contrôlée]]></category>
		<category><![CDATA[Charles Ranhofer]]></category>
		<category><![CDATA[Crème fraîche]]></category>
		<category><![CDATA[Cream]]></category>
		<category><![CDATA[French cuisine]]></category>
		<category><![CDATA[La Varenne]]></category>
		<category><![CDATA[Le Cuisinier François]]></category>
		<category><![CDATA[Sauce A La Princesse]]></category>
		<category><![CDATA[The Epicurean]]></category>

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		<description><![CDATA[One thing must be cleared up at the start. Crème fraîche does not count sour cream as an equal. Yes, &#8230;<p><a href="http://gherkinstomatoes.com/2012/01/31/25259/">Continue reading &#187;</a></p><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=gherkinstomatoes.com&amp;blog=4369594&amp;post=25259&amp;subd=cbertel&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>4</slash:comments>
	
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			<media:title type="html">French cooks creme fraiche 2</media:title>
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		<title>The Ancient Sin of Gluttony: What&#8217;s Really Behind the Shunning of Paula Deen</title>
		<link>http://gherkinstomatoes.com/2012/01/26/25224/</link>
		<comments>http://gherkinstomatoes.com/2012/01/26/25224/#comments</comments>
		<pubDate>Thu, 26 Jan 2012 15:50:54 +0000</pubDate>
		<dc:creator>Cynthia Bertelsen</dc:creator>
				<category><![CDATA[American Cooking]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Critic&#039;s Corner]]></category>
		<category><![CDATA[Editorials]]></category>
		<category><![CDATA[Food News]]></category>
		<category><![CDATA[Food writing]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[French Cooking]]></category>
		<category><![CDATA[United States]]></category>
		<category><![CDATA[Gluttony]]></category>
		<category><![CDATA[Paula Dean]]></category>

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		<description><![CDATA[We need strategies that do not drag us back to the dispositional focus of the Inquisition&#8217;s witch-hunts, that propelled the &#8230;<p><a href="http://gherkinstomatoes.com/2012/01/26/25224/">Continue reading &#187;</a></p><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=gherkinstomatoes.com&amp;blog=4369594&amp;post=25224&amp;subd=cbertel&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>3</slash:comments>
	
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			<media:title type="html">Gluttony 1</media:title>
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			<media:title type="html">Gluttony 5</media:title>
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		<title>Preserved Lemons: The New French Staple?</title>
		<link>http://gherkinstomatoes.com/2012/01/23/25201/</link>
		<comments>http://gherkinstomatoes.com/2012/01/23/25201/#comments</comments>
		<pubDate>Mon, 23 Jan 2012 15:50:09 +0000</pubDate>
		<dc:creator>Cynthia Bertelsen</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food Science]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[French Cooking]]></category>
		<category><![CDATA[Lemons]]></category>
		<category><![CDATA[Moroccan Cooking]]></category>
		<category><![CDATA[Morocco]]></category>
		<category><![CDATA[Nutrition]]></category>
		<category><![CDATA[Science of cooking]]></category>
		<category><![CDATA[Kitty Morse]]></category>
		<category><![CDATA[Lactic acid fermentation]]></category>
		<category><![CDATA[Larousse Gastronomique]]></category>
		<category><![CDATA[Meyer lemons]]></category>
		<category><![CDATA[Preserved Lemons]]></category>

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		<description><![CDATA[Meats preserved in wine become dry and nourishing: they dry out because of the wine; they are nourishing because of &#8230;<p><a href="http://gherkinstomatoes.com/2012/01/23/25201/">Continue reading &#187;</a></p><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=gherkinstomatoes.com&amp;blog=4369594&amp;post=25201&amp;subd=cbertel&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>12</slash:comments>
	
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			<media:title type="html">French cooks preserved lemons 2</media:title>
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		<title>Arabs in France: An Early Account by an Egyptian Imam</title>
		<link>http://gherkinstomatoes.com/2012/01/20/25177/</link>
		<comments>http://gherkinstomatoes.com/2012/01/20/25177/#comments</comments>
		<pubDate>Fri, 20 Jan 2012 14:30:51 +0000</pubDate>
		<dc:creator>Cynthia Bertelsen</dc:creator>
				<category><![CDATA[Book Reviews]]></category>
		<category><![CDATA[Egypt]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[French Cooking]]></category>
		<category><![CDATA[Middle East]]></category>
		<category><![CDATA[al-Tahtawi]]></category>
		<category><![CDATA[Imam in Paris]]></category>
		<category><![CDATA[Orientalism]]></category>
		<category><![CDATA[Ottoman Empire]]></category>
		<category><![CDATA[Paris]]></category>

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		<description><![CDATA[Rare is the native English speaker who reads and writes Arabic, classical or otherwise. And thus a vast body of &#8230;<p><a href="http://gherkinstomatoes.com/2012/01/20/25177/">Continue reading &#187;</a></p><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=gherkinstomatoes.com&amp;blog=4369594&amp;post=25177&amp;subd=cbertel&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>1</slash:comments>
	
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