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At least a few of the cookbook publishers put thought
into their design...and still come up with traditional-looking
recipes. I wonder if the average cook is more inclined to buy
a familiar-looking recipe book than something a bit innovative?
I once knew someone who was a food designer for a major
cookbook publisher. Need milk? Use paint or a polymer.
Need something to look wet? Shellac it. Need ice cream?
Use Crisco. (Don't ask me about the food chemist I knew
who concocted the things we actually EAT. Bleh.)
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