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This Cookbook Is A Joy To Read

Food
Photo by Marsden Epworth

Raymond Sokolov — classics scholar, writer and, as he describes himself, “a man of letters” — has written about theater, art, literature and something everyone cares about: food. 

His book, “The Cook’s Canon, 101 Classic Recipes Everyone Should Know,” opens with apple pie and ends 230 pages later with zabaglione, a foamy sauce of egg yolks, sugar and Marsala that waiters used to beat in a heated copper bowl before admiring diners. (They may still do that, for all I know.) 

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