CHARLESTON, W.Va. -- The notion of putting beans in chili has been a sensitive topic as long as competitive cook-offs have been around.
So this year ...
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Cathy Erway made a radical decision: in New York, this capital of restaurants, in this city of buying and spending, she was going to stay in and cook.
The book is about the coming of age of a cook, but it's also about passion, curiosity, and the hard work and time it takes to get really good at doing something.
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