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Recommended by Kristina Cho
Made With Lau
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Become a better Chinese chef (and help shape our cookbook) as I distill my dad's 50+ years of Cantonese cooking into weekly newsletters.
DAYBAKER by Chad Robertson
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An ever-evolving collection of recipes, archival materials, stories, and more orbiting around bread.
Little Soybean
By Hannah Che
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Dispatches on regional Chinese food and vegetable-focused cooking. A newsletter by James Beard award-winning author Hannah Che.
How I Cook
By Ben Lippett
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A chef's guide to really good home cooking.
Modern Chinese Cook
By Betty Liu
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Modern Chinese Cook is a newsletter about what I, a Chinese home cook (author of My Shanghai), make in my Chinese American kitchen in Boston: respecting and learning from tradition, but not bound within the strict confines of it.
Food Processing
By carla lalli music
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We love fat in this house.
Gentle Foods by Christina Chaey
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Recipes and essays from a former food editor, ex-line cook, and soon-to-be cookbook author learning to let go of perfectionism in the kitchen
pasta social club
By Meryl
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A community celebrating all things pasta-making and -eating, with recipes. Make ravioli, make friends!
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