Food in Early Modern England : Phases, Fads, Fashions, 1500-1760
Joan Thirsk
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George Ritzer
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Norbert Niederkofler
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Wayne Gisslen
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Add to BasketComplete Book Of Turkish Cooking
Ayla Esen Algar
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The Editors of Seafood Business
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Ishige
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Raymond Blanc
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Michael Ashkenazi
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Christopher Boulton
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Add to BasketThe Private Chef : The Food of Martin Price from the kitchen of HRH Princess Haya Bint Al Hussein
Martin Price
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Add to BasketKitchens, Cooking, and Eating in Medieval Italy
Katherine A. McIver
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Add to BasketThe Essential Thomas Keller : The French Laundry Cookbook & Ad Hoc at Home
Thomas Keller
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Add to BasketHard to Swallow : A Brief History of Food
Richard W. (University of Leeds) Lacey
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Burgundy : The Global Story of Terroir
Marion Demossier
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Add to BasketWine Quality : Tasting and Selection
Keith (Wine Educator) Grainger
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Jimmy Hayes
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Add to BasketClassical Cooking : The Modern Way Recipes
Arno Schmidt
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Margaret E. (Emeritus, University of Washington) Terrell
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Add to BasketClassical Cooking the Modern WayRecipes 3e & Clasical Cooking the Modern Way: Methods and Techniques 3e Set
Philip Pauli
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Add to BasketFood and Beverage Service
Bruce H. Axler
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Add to BasketFood in Time and Place : The American Historical Association Companion to Food History
Paul Freedman
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