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Food books: It’s been a good year for geeks, grains

This undated image provided by Penguin Random House shows the cover for Tyler Florence’s “Inside the Test Kitchen” cookbook.

Dec 18, 2014 6:01 AM

Geeks, grains and globe-trotting. Nearly every one of this year’s best food books seems to fall into one of those categories. For those of us who (somewhat obsessively) watch the food world, there actually is some logic to that. Chefs have become fascinated by the hows and whys of cooking, delving into the science of the kitchen to find new ways to master delicious. After some fits and rough starts, publishers finally are learning how to make food science sexy to the home cook.

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