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Korby KummerDespite the theme, there's plenty of meat; in many ways, this book is the season's meatiest. And, as with even the biggest cookbooks, there's one recipe you'll turn to again and again. Mine is a sumptuous variation on roasted potatoes, cooked in butter, olive oil and stock. Make it with goose fat for Christmas, whatever you do with the goose.
— The New York Times