“There was no doubt in the minds of nineteenth-century cooks and cookbook writers that there was something about pie – a difficult to grasp something that made it universally esteemed in a way that cake or stew or soup was not.”
“There was no doubt in the minds of nineteenth-century cooks and cookbook writers that there was something about pie – a difficult to grasp something that made it universally esteemed in a way that cake or stew or soup was not.”
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