New Larousse Gastronomique
Hamlyn
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Dolce & Gabbana La Sicilia in Cucina
Charlie Richards
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Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence
Keja L. Valens
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The Art of Cooking, Pie Making, Pastry Making, and Preserving : Arte de cocina, pasteleria, vizcocheria y conserveria
Francisco Montino
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The Complete Keller : The French Laundry Cookbook & Bouchon
Thomas Keller
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Cook the Mountain : The Nature Around You
Norbert Niederkofler
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Kitchens, Cooking, and Eating in Medieval Italy
Katherine A. McIver
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Burgundy : The Global Story of Terroir
Marion Demossier
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Classical Cooking : The Modern Way Recipes
Arno Schmidt
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Food in Time and Place : The American Historical Association Companion to Food History
Paul Freedman
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Russia's Cuisine: Tradition and Modernity
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Japanese Foodways, Past and Present
Eric C. Rath
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Migrant Marketplaces : Food and Italians in North and South America
Elizabeth Zanoni
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The Taco Truck : How Mexican Street Food Is Transforming the American City
Robert Lemon
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Sweet Greeks : First-Generation Immigrant Confectioners in the Heartland
Ann Flesor Beck
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Cheffes de Cuisine : Women and Work in the Professional French Kitchen
Rachel E. Black
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The Spirit of Soul Food : Race, Faith, and Food Justice
Christopher Carter
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Canadian Culinary Imaginations
Shelley Boyd
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Food Culture in Italy
Professor Fabio (The New School, USA) Parasecoli
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Saberes con sabor : Culturas hispanicas a traves de la cocina
Conxita (the University of Wyoming, USA) Domenech
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American Regional Cuisines : Food Culture and Cooking
Lou Sackett
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Discovering Global Cuisines : Traditional Flavors and Techniques
Nancy Krcek Allen
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The Oxford Encyclopedia of Food and Drink in America
Andrew (, The New School, New York) Smith
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The Ethnomusicologists' Cookbook : Complete Meals from Around the World
Sean Williams
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