Food Cultures of China : Recipes, Customs, and Issues
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Choice Recipes : How to Use Fleischmann's Compressed Yeast
Eleanor Kirk
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Acquired Tastes : Stories about the Origins of Modern Food
Benjamin R. Cohen
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Lidia's Mastering the Art of Italian Cuisine : Everything You Need to Know to be a Great Italian Cook
Lidia Matticchio Bastianich
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Hospitality Employee Management and Supervision : Concepts and Practical Applications
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Grape vs. Grain : A Historical, Technological, and Social Comparison of Wine and Beer
Charles Bamforth
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Food in Wartime Britain : Testimonies from the Kitchen Front (1939-1945)
Natacha Chevalier
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Food in Wartime Britain : Testimonies from the Kitchen Front (1939-1945)
Natacha Chevalier
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Dictionary of Herbs, Spices, Seasonings, and Natural Flavorings
Carole J. Skelly
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The Essence of Japanese Cuisine : An Essay on Food and Culture
Michael Ashkenazi
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Professional Cooking for Canadian Chefs, Enhanced eText
Wayne Gisslen
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