New Persian Cooking : A Fresh Approach to the Classic Cuisine of Iran
Jila Dana-Haeri
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European Gastronomy into the 21st Century
Cailein Gillespie
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The Oxford Companion to Italian Food
Gillian (, UK) Riley
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The Pastry Chef Handbook: La Patisserie de Reference
Pierre Paul Zeiher
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Champagne Magnum Opus
Richard Juhlin
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Lord Krishna's Cuisine : The Art of Indian Vegetarian Cooking
Yamuna Devi
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Consumption, Food and Taste
Alan Warde
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Adobe Premiere Pro CC Classroom in a Book (2019 Release)
Maxim Jago
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Martha's Entertaining : A Year of Celebrations
Martha Stewart
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My Favorite Burgundies
Clive Coates
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Milk Into Cheese : The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques
David Asher
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Bread Baking : An Artisan's Perspective
Daniel T. (Culinard) DiMuzio
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Frozen Desserts
The Culinary Institute of America (CIA)
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Quilt Recipes
Jen Kingwell
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Let's Learn about Healthy Eating
Margaret Collins
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Grand Bordeaux Chateaux : Inside the Fine Wine Estates of France
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South-West France : The Wines and Winemakers
Paul Strang
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Professional Cake Decorating
Toba M. (Institute of Culinary Education) Garrett
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Siren Feasts : A History of Food and Gastronomy in Greece
Andrew Dalby
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Liquid Pleasures : A Social History of Drinks in Modern Britain
Proffessor John Burnett
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Molecular Gastronomy : Scientific Cuisine Demystified
Jose Sanchez
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Hiakai
Monique Fiso
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Yucatan : Recipes from a Culinary Expedition
David Sterling
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A Companion to California Wine : An Encyclopedia of Wine and Winemaking from the Mission Period to the Present
Charles L. Sullivan
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