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In 1996, librarian turned restaurateur Stephanie Alexander published a new type of recipe book.

Rather than simply a collection of recipes, The Cook’s Companion let you build a dish around an ingredient. It started with the constraint.

Have a turnip? Here’s what you can make with it.

Wilting broccoli? Here’s what to do.

Unremarkable now that we have internet search, but at its time a revelation because it was designed around the user. 

When it comes to your work,...