Congotay! Congotay! A Global History of Caribbean Food
Candice Goucher
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Congotay! Congotay! A Global History of Caribbean Food
Candice Goucher
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Three Hundred and Sixty-Six Menus and Twelve Hundred Recipes
Baron Brisse
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Three Hundred and Sixty-Six Menus and Twelve Hundred Recipes
Baron Brisse
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The Essential New York Times Cookbook : The Recipes of Record
Amanda Hesser
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Food Cultures of the United States : Recipes, Customs, and Issues
Kraig Bruce Kraig
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Food Cultures of Japan : Recipes, Customs, and Issues
Jacob Jeanne Jacob
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Food Cultures of Israel : Recipes, Customs, and Issues
Ashkenazi Michael Ashkenazi
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Food Cultures of Mexico : Recipes, Customs, and Issues
Hernandez-Rodriguez R. Hernandez-Rodriguez
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Food Cultures of France : Recipes, Customs, and Issues
Tebben Maryann Tebben
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Kitchens, Cooking, and Eating in Medieval Italy
Katherine A. McIver
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World of Wine and Food : A Guide to Varieties, Tastes, History, and Pairings
Don Philpott
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Himalayan Fermented Foods : Microbiology, Nutrition, and Ethnic Values
Jyoti Prakash Tamang
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Culinary Landmarks : A Bibliography of Canadian Cookbooks, 1825-1949
Elizabeth Driver
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The Opera of Bartolomeo Scappi (1570) : L'arte et prudenza d'un maestro cuoco (The Art and Craft of a Master Cook)
Terence Scully
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Culinary Landmarks : A Bibliography of Canadian Cookbooks, 1825-1949
Elizabeth Driver
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