New Larousse Gastronomique
Hamlyn
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Add to BasketDolce & Gabbana La Sicilia in Cucina
Charlie Richards
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Add to BasketThe Food and Beverage Hospitality Industry in India : An Emergent Segment
Sandeep Munjal
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Keja L. Valens
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Add to BasketGlobal Dishes : Favorite Meals from around the World
Neumann Caryn E. Neumann
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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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Add to BasketEarth Ovens and Desert Lifeways : 10,000 Years of Indigenous Cooking in the Arid Landscapes of North America
Koenig Charles W Koenig
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Global Dishes : Favorite Meals from around the World
Neumann Caryn E. Neumann
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The Complete Keller : The French Laundry Cookbook & Bouchon
Thomas Keller
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Norbert Niederkofler
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Ayla Esen Algar
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Add to BasketKitchens, Cooking, and Eating in Medieval Italy
Katherine A. McIver
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Add to BasketBurgundy : The Global Story of Terroir
Marion Demossier
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Add to BasketRussia's Cuisine: Tradition and Modernity
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Paul Freedman
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Arno Schmidt
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Lou Sackett
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International Cooking : A Culinary Journey
Patricia Heyman
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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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Himalayan Fermented Foods : Microbiology, Nutrition, and Ethnic Values
Jyoti Prakash Tamang
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Professor Fabio (The New School, USA) Parasecoli
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Shelley Boyd
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