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I thought this cookbook reference companion might be a timely choice, based on the arguments in my most popular post, The Top 10 Terms to Avoid in Recipes. You’ll find no assumptions here about how to cook and bake, only helpful, knowledgeable information. In fact, on p. 57 is an explanation of the term “blanch,” one of the words in my list.
While I assumed Tips Cooks Love targets novice cooks, I found lots to interest me. Regarding the age-old debate about whether to lower the temperature when using glass baking dishes