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  1. I LOLed when I got to the end of your post and saw that, even though you had actually been convinced, along the way, to do a 180 on your review policy, it didn’t actually matter, because you are not taking any review copies anyhow. :D

    This binding makes me think of the 80s/90s Company’s Coming series of spiral-bound cookbooks. They looked terrible on the bookshelf in the store I was working in, but they were super popular and at least they had different colours of coil bindings, so you could tell which was which on the shelf (the older women in my family loved them). This makes me wonder, though, whether these kinds of bindings require a petrochemical element in their production, whereas I have the idea (perhaps wrongly) that traditional bindings could just be recycled with the book, if necessary?

  2. Hmmm good question! Apparently spiral bindings are also really difficult to keep intact during shipping, they break all the time etc. which is why they aren’t used much anymore. Company’s coming is from Alberta, it’s one of the top-selling cookbooks in Canada :) I love the history of recipes and stuff too.

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