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“I submit this cookbook, then, as an attempt to inspire both appreciation and an eagerness to cook. Those two sentiments, I believe, should work hand-in-hand. This book takes up the call to action that these restaurants and their cookbooks ask of us –that we can all embrace local terroir and creative process in our own communities—but does so in a way that I hope is more accessible.” – pages 4-5
Cooking -- United States -- Anecdotes, Cooking -- Washington (State) -- Walla Walla, Local foods -- Washington (State), West (U.S.) -- Cooking, Whitman College -- Dissertation collection 2016 -- Environmental Humanities
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