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	<title>this Cook Book life &#187; italian cooking</title>
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		<title>Marcella Hazan Remembers</title>
		<link>http://www.collegeofcookbookknowledge.com/blog/2008/09/10/marcella-hazan/</link>
		<comments>http://www.collegeofcookbookknowledge.com/blog/2008/09/10/marcella-hazan/#comments</comments>
		<pubDate>Wed, 10 Sep 2008 18:36:07 +0000</pubDate>
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				<category><![CDATA[20th Century]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Profiles]]></category>
		<category><![CDATA[auto-biography]]></category>
		<category><![CDATA[italian cookbook]]></category>
		<category><![CDATA[italian cookery]]></category>
		<category><![CDATA[italian cooking]]></category>
		<category><![CDATA[marcella hazan]]></category>

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		<description><![CDATA[Read the Marcella Hazan interview titled: For Better, for Worse, for Richer, for Pasta by Kim Severson in today&#8217;s New York Times food section. Publisher Gotham Books plans to release her new memoir/cookbook; Amarcord: Marcella Remembers , this October.]]></description>
			<content:encoded><![CDATA[<p><img align="right" src="http://www.collegeofcookbookknowledge.com/blog/wp-content/uploads/2008/09/marcella_hazan_amarcord_remembers.jpg" alt="Amarcord : Marcella Hazan Remembers" /> Read the Marcella Hazan <a href="http://www.nytimes.com/2008/09/10/dining/10hazan.html?scp=2&amp;sq=marcella%20hazan&amp;st=cse">interview</a> titled: <em>For Better, for Worse, for Richer, for Pasta</em>  by Kim Severson in today&#8217;s <em>New York Times</em> food section.</p>
<p>Publisher Gotham Books plans to release her new memoir/cookbook; <em>Amarcord: Marcella Remembers</em> , this October.</p>
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