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For The Record

November 14, 2009

Cookbook review: A Nov. 4 Food section article about two cookbooks, including "Ad Hoc at Home: Family-Style Recipes" by Thomas Keller, said that in a recipe for prime rib, Keller first roasts the prime rib at 275 degrees, then browns the surface with a blowtorch. In fact, he first browns the surface, then roasts the prime rib.

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