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Maria Guarnaschelli, book editor who changed what we cook, dies at 79

Maria Guarnaschelli, book editor who changed what we cook, dies at 79 By Julia Moskin New York Times,Updated February 13, 2021, 5:59 p.m. Email to a Friend Maria Guarnaschelli posed for a photo while she was overseeing a major revision of the best-selling âJoy of Cooking,â in New York in 1997.JAMES ESTRIN/NYT Maria Guarnaschelli, a formidable book editor who helped transform American cooking from a domestic chore to a cultural touchstone, and who presided over a major revision of the popular book âJoy of Cooking,â died Saturday in Manhasset, New York. She was 79. Her death, at Northwell Health Stern Family Center for Rehabilitation, was caused by complications of heart disease, said her daughter, chef Alex Guarnaschelli.

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Legendary Cookbook Editor Maria Guarnaschelli Dies at 79

Legendary Cookbook Editor Maria Guarnaschelli Dies at 79 Feb 09, 2021 Legendary editor Maria Guarnaschelli, the editor behind a number of influential cookbooks, nonfiction titles, and works of literature, died on Saturday, February 6, at Northwell Health Stern Family Center for Rehabilitation in Manhasset, N.Y., from complications of heart disease, according to her daughter, chef and Food Network television personality Alex Guarnaschelli. She was 79 years old. Among the many cookbooks Guarnaschelli edited during her four-decade publishing career, she is perhaps best known for the 1997 revision of The Joy of Cooking. She worked with a number of culinary writers, including J. Kenji López-Alt (

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The Elemental Ingredient in My Latin American Pantry

The Elemental Ingredient in My Latin American Pantry Saveur 2/2/2021 Carlos Olaechea © Provided by Saveur The inimitable Seville orange has a flavor and fragrance that, when used in savory cooking, gives dishes a subtle tartness and slight bitterness. In Latin American and Caribbean markets, next to the mountain of limes, you will almost always find a bin of wrinkly, splotchy citrus fruit. These humble orbs Seville oranges shouldn’t be overlooked. They impart a unique combination of bracing bitterness and subtle acidity to savory and sweet dishes alike. For many, this roughly baseball-sized fruit may be familiar from its headlining role in orange marmalade, to which it lends its characteristic bite. Others might know it as the key flavoring agent in orange liqueurs like Curaçao and Grand Marnier. The fruit was also used in early versions of duck à l’orange. But this particular orange is, especially in Latin American and Caribbean cuisines, much more

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