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For foodies and off-work cooks, Twitter is a way to share recipes for the tactfully short-handed and poetically brief. (See: Eric Ripert, Ruth Reichl and Ian Knauer). Most recipes are simple or merely state the components of a dish for inspiration, but some people tweet full recipes within the allotted 140 characters. Amateur cook Maureen Evans got pretty good at it -- so good, in fact, that she developed the first-ever Twitter cookbook.
Released just last month, Eat Tweet (Artisan, $14.95) compiles more than 1,000 tweeted recipes from Evans' @cookbook account, which she still updates with new creations, like Whisky Apples, Roasted Tomato Sauce or Eggs Berlin: shallots, thyme, lemon, pumpernickel and poached eggs. Or should we say: "3c shallot/⅓c olvoil h@low; +6c zuke 20m@low to tender; +¼t thyme/lem&garlc/s+p. Top 4pce pumpernickel tst; +4poachedegg/basil."
For those who might be wary of translating what she calls Twitterese, Evans has posted eighteen decoded recipes on her Huffington Post blog, including Julia Child's Boeuf Bourguignon. Check out the condensed version of that one.