Molecular Gastronomy : Scientific Cuisine Demystified
Jose Sanchez
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Cask Management for Distillers
Matt Strickland
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Adobe Photoshop Lightroom Classic CC Classroom in a Book (2019 Release)
Rafael Concepcion
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A Dictionary of Food and Nutrition
David A. (University College, London) Bender
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The Wm Brown Cocktail Collection: The Negroni and The Martini : Book and Coaster Set
Matt Hranek
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World-Class Corkscrews
Donald Bull
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The Chef's Garden : A Modern Guide to Common and Unusual Vegetables - With Recipes
Farmer Lee Jones
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The Elements of Dessert
Francisco J. (The Culinary Institute of America, Hyde Park, NY Migoya
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Food Plants of the World : Identification, Culinary Uses and Nutritional Value
Ben-Erik (University of Johannesburg, South Africa) van Wyk
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Dining with Leaders, Rebels, Heroes, and Outlaws
Fiona Ross
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This is not a recipe book : INSPIRATIONAL PATISSERIE - THE JOURNEY TO A COMPLETED DESSERT
Tal Spiegel
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Caren Rideau : Kitchen Designer, Vintner, Entertaining at Home
Caren Rideau
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Early Jewish Cookbooks : Essays on Hungarian Jewish Gastronomical History
Andras Koerner
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Food in Memory and Imagination : Space, Place and, Taste
Professor Beth (Culinary Institute of America, USA) Forrest
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Wild, Tamed, Lost, Revived : The Surprising Story of Apples in the South
Diane Flynt
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Anima, Les Cols
Fina Puigdevall
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Under Pressure : Cooking Sous Vide
Thomas Keller
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The Fundamental Techniques of Classic Pastry Arts
Judith Choate
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Petersham Nurseries
The Boglione Family
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Inspired by...
Stephen Terry
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The Fundamental Techniques of Classic Cuisine
French Culinary Institute
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Wine Myths & Reality
Benjamin Lewin
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Professional Charcuterie : Sausage Making, Curing, Terrines, and Pates
John (Cincinnati State Technical & Community College, Ohio) Kinsella
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New Persian Cooking : A Fresh Approach to the Classic Cuisine of Iran
Jila Dana-Haeri
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