| http://www.w3.org/ns/prov#value | - The result is a recipe which tastes best to most people.What also results are several benefits to the cook: 1) The recipes are often steamlined (if a traditional or classic technique does not produce flavor it is jettisoned). 2) The recipes usually revolve around a core technique that can be applied to other dishes in a cook's repertoire. 3) If the cook takes time to read all the work done by the
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