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sausage pizza

Sausage pizza.
Photo: bobby stokes, Flickr.

A few of the best stories spied elsewhere on the Web this week:

Bravo announces that "Top Chef Masters'" will be renewed for a second season, this time with the addition of Food & Wine's Gail Simmons to the judges' table.

Chicago pizza lover Craig Scharoff takes a bet to eat only sausage pizza for one month and, with a little over a week left, Scharoff has actually lost a few pounds, owing to the fact that he no longer eats his kids' leftovers.

We know you'll be lining up for the Heston Blumenthal-endorsed SousVide Supreme, the first to market sous vide machine for the ambitious home cook who can't live without the tender texture and flavor the cooking method yields.

In surprising and annoying study news, researchers found that in addition to red wine, prolonged contact with white wine erodes tooth enamel -- making teeth more sensitive to cold, hot and sweet food, as well as staining. Even more surprising is that brushing teeth after drinking white wine worsens the damage.

The new edition of classic cooking tome "Larousse Gastronomique" arrives in stores with a thud, weighing in at eight pounds and 1,206 pages, with updates from avant-garde chefs such as Ferran Adria and Thomas Keller along with recipes for traditional French dishes like crepes suzettes.

Filed under: Food News

University to get 10,000 cookbooks from Philly chef

Most people who are obsessed with all things culinary have a friend whose cookbook collection they covet. I know I greedily eye bookshelves in my fellow gourmand's houses and in restaurants. After all, who wouldn't want to get their mitts on an original copy of Larousse Gastronomique.

Surely Fritz Blank, the 64-year old chef of Philadelphia's Deux Cheminees, is one of the most prolific collectors of cookbooks, periodicals and other culinaria. Blank has amassed a collection that spans some 15,000 volumes, including hundreds of issues of Gourmet magazine from 1943 to 1990.

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Filed under: Chefs & Restaurants, Restaurants

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