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Books for sale and author signings Taste Talks Chicago
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The Adventures of Fat Rice
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Paul Liebrandt and Andy RIcker signings at Taste Talks Chicago
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Brunch by Bang Bang Pie Shop. Oh that candied bacon!
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I made a breakfast sandwich out of the Bang Bang Pie Shop brunch items.
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The Even Tempered Kitchen: A Shift Toward Openness and Inclusivity Karen Shields, Iliana Regan, Michael Gebert, Alpanah Singh, Noah Sandoval
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The Even Tempered Kitchen: A Shift Toward Openness and Inclusivity Karen Shields, Iliana Regan, Michael Gebert, Alpanah Singh, Noah Sandoval
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The Forgotten History of Chicago's Restaurants Matthias Merges, Tony Quartaro, Carrie Nahabedian, Penny Pollack, Jimmy Bannos, Tony Mantuano
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Audience at Taste Talks The Forgotten History of Chicago's Restaurants
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The Forgotten History of Chicago's Restaurants Matthias Merges, Tony Quartaro, Carrie Nahabedian, Penny Pollack, Jimmy Bannos, Tony Mantuano
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Kellogg's Cereal Bar Throwdown
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Kellogg's Cereal Bar Throwdown. TasteTalks Chicago. Rice Krispies, Marshmallow, White Choc, Graham Cracker Granola, Chocolate Milk
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Brian Jupiter (Frontier) for the win.
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Joanna Stachon. Special K, Choc Soy, Peanut Butter, Whipped Cream
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The Adventures of Fat Rice Demo Abe Conlon
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The Adventures of Fat Rice Demo Abe Conlon
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Mojito. Rum in Cocktails: A Cocktail Demo with Paul McGee
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Mojito. Rum in Cocktails: A Cocktail Demo with Paul McGee
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Mojito. Rum in Cocktails: A Cocktail Demo with Paul McGee
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Productizing the Kitchen: How Chefs Bring Recipes Home David Hammond, Charlie McKenna, Stephanie Izard, Matt Lindner
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White Tablecloth Revolution: The Rise of 'Upscale Casual' Belinda Chang, Dawn Brus, Kevin Boehm, Gregg Horan, Maggie Hennessy
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New Models for Economic Change: How to Fix the Broken System Nick Kindelsperger, Andy RIcker, Beverly Kim, Jason Hammel
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New Models for Economic Change: How to Fix the Broken System Nick Kindelsperger, Andy RIcker, Beverly Kim
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How Restaurants Reshape Neighborhoods John Clark, John Manion, Jason Hammel
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The Story and Emotion of Ingredients Paul Liebrandt, Louisa Chu
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The Story and Emotion of Ingredients Paul Liebrandt, Louisa Chu