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Culinary
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Within all of these species, of course, there still exist tremendous variations in taste, color and texture. Each season produces new tastes, much like a wine from, say, Burgundy does. For most of their natural history, salmon have been wild foods, so their taste, texture and color resist the homogeneity demanded by industrial food production. Every single wild salmon is different. This is part of the gastronomic beauty of the fish, even though it frustrates consumers with palates trained by cor
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I'm not a purist. Coffee drinking minus cream and sugar is an acquired taste. I'm still not sure it isn't like telling chefs to dispense with spices in cooking.
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― The Art and Craft of Coffee: An Enthusiast's Guide to Selecting, Roasting, and Brewing Exquisite Coffee
― The Art and Craft of Coffee: An Enthusiast's Guide to Selecting, Roasting, and Brewing Exquisite Coffee
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