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	<title>The Gastronomer's Bookshelf &#187; dairy/eggs</title>
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		<title>New release: The World Cheese Book</title>
		<link>http://www.thegastronomersbookshelf.com/2279_new-release-the-world-cheese-book</link>
		<comments>http://www.thegastronomersbookshelf.com/2279_new-release-the-world-cheese-book#comments</comments>
		<pubDate>Thu, 08 Oct 2009 13:03:41 +0000</pubDate>
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				<category><![CDATA[book news]]></category>
		<category><![CDATA[dairy/eggs]]></category>
		<category><![CDATA[new release]]></category>
		<category><![CDATA[specific ingredients]]></category>
		<category><![CDATA[cheese]]></category>

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		<description><![CDATA[<a href="http://www.thegastronomersbookshelf.com/2279_new-release-the-world-cheese-book" ><img src="http://www.thegastronomersbookshelf.com/wp-content/uploads/2279/9781405336819-100x118.jpg" class="imgtfe" hspace="" align="left" ="100" alt="cover" title="New release: The World Cheese Book" border="0" ></a>This in-depth guidebook provides detailed profiles of over 800 cheeses from France to Australia detailing each one's provenance, producers, science, smells, and how to savour each taste.]]></description>
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