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      <title>Antipasti for eight: quantities that work out</title>
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      <description>Starters are almost always over-calculated. A calculation that holds up in practice.</description>
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      <title>Ten grams of salt per litre: why the amount is not negotiable</title>
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      <description>Pasta is seasoned in the water, not in the sauce. The rule of thumb Italian kitchens work by.</description>
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