The Official Cookbook of the Chile Pepper Institute
Paul W. Bosland
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Collards : A Southern Tradition from Seed to Table
Davis Edward H. Davis
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River Cottage A to Z : Our Favourite Ingredients, & How to Cook Them
Hugh Fearnley-Whittingstall
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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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Carolina Catch : Cooking North Carolina Fish and Shellfish from Mountains to Coast
Debbie Moose
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Casa Cacao : The Return Trip to the Origin of Chocolate
Roca Jordi Roca
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The Hog Island Book of Fish & Seafood : Culinary Treasures from Our Waters
Ash John Ash
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Salz. Fett. Saure. Hitze : Die vier Elemente guten Kochens.
Samin Nosrat
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Die Risotto-Bibel : 125 feine Variationen des italienischen Klassikers. Die besten Tipps & Rezepte vom Risotto-Weltmeister.
Holger Zurbruggen
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