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• The Curious Cook: In the Summer Kitchen, the Thrill of the Chill

  These days there is less talk in cutting-edge kitchens about burners and B.T.U.’s: cold is the new heat and it’s an underexploited asset in the kitchen. Read More... Posted Aug 05 2008, 08:44 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Kitchens, Ice Cream, Temperature, Ice