A History of Cookbooks : From Kitchen to Page over Seven Centuries
Henry Notaker
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Secrets from the Greek Kitchen : Cooking, Skill, and Everyday Life on an Aegean Island
David E. Sutton
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The Cookbook Library : Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
Anne Willan
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The Art of Cooking : The First Modern Cookery Book
Maestro Martino of Como
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Zinfandel : A History of a Grape and Its Wine
Charles L. Sullivan
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Camembert : A National Myth
Pierre Boisard
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Tastes and Temptations : Food and Art in Renaissance Italy
John Varriano
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M. F. K. Fisher among the Pots and Pans : Celebrating Her Kitchens
Joan Reardon
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£22.47
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Inside the California Food Revolution : Thirty Years That Changed Our Culinary Consciousness
Joyce Goldstein
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A Feast of Weeds : A Literary Guide to Foraging and Cooking Wild Edible Plants
Luigi Ballerini
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£29.00
£22.11
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Popes, Peasants, and Shepherds : Recipes and Lore from Rome and Lazio
Oretta Zanini De Vita
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The Art of Cooking : The First Modern Cookery Book
Maestro Martino of Como
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The Taste of Place : A Cultural Journey into Terroir
Amy B. Trubek
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M. F. K. Fisher among the Pots and Pans : Celebrating Her Kitchens
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Encarnacion's Kitchen : Mexican Recipes from Nineteenth-Century California
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The Queen of Fats : Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them
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Of Sugar and Snow : A History of Ice Cream Making
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Eating Mud Crabs in Kandahar : Stories of Food during Wartime by the World's Leading Correspondents
Matt McAllester
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