My younger sister gave me a huge gift, the Larousse Gastronomique . It is THE encyclopaedia on all things food, cooking and anything related to it. If I come across some particularly interesting tips / info / useless information I'll post it here :)
For e.g.: The best way to store Celery is in the fridge in a bottle with water to which a little salt is added. This keeps it from wilting quickly. (I did remove the leaves since they would wilt first, but remember that they are great in soups.)
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