Meathead : The Science of Great Barbecue and Grilling
Meathead Goldwyn
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Ekstedt : The Nordic Art of Analogue Cooking
Ekstedt Niklas Ekstedt
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Forgotten Skills of Cooking : 700 Recipes Showing You Why the Time-honoured Ways Are the Best
Darina Allen
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The Big Book of Hatch Chile : 180 Great Recipes Featuring the World's Favorite Chile Pepper
Kelley Cleary Coffeen
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Heaven on the Half Shell : The Story of the Oyster in the Pacific Northwest
David George Gordon
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The Art of Natural Cheesemaking : Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
David Asher
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The Fruit Forager's Companion : Ferments, Desserts, Main Dishes, and More from Your Neighborhood and Beyond
Sara Bir
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Koji Alchemy : Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
Jeremy Umansky
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Garlic Capital of the World : Gilroy, Garlic, and the Making of a Festive Foodscape
Pauline Adema
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The Official Cookbook of the Chile Pepper Institute
Paul W. Bosland
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Pate, Confit, Rillette : Recipes from the Craft of Charcuterie
Brian Polcyn
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Healthy Pasta : The Sexy, Skinny, and Smart Way to Eat Your Favourite Food
Joseph Bastianich
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