Significant Food : Critical Readings to Nourish American Literature
Ericka Birkenstein
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Prison Recipes and Prison Cookbooks
A.E. (Ami Stearns an Assistant Professor in the Department of Stearns
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Hungry Roots : How Food Communicates Appalachia's Search for Resilience
Ashli Quesinberry Stokes
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Modernist Cuisine:The Art and Science of Cooking
Nathan Myhrvold
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Add to Basket![The New French Wine [Two-Book Boxed Set] : Redefining the World's Greatest Wine Culture - Book](http://speedyhen.dmmserver.com/media/356/97816077/9781607749233.jpg "The New French Wine [Two-Book Boxed Set] : Redefining the World's Greatest Wine Culture - Book")
The New French Wine [Two-Book Boxed Set] : Redefining the World's Greatest Wine Culture
Jon Bonne
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The Origins of Cooking : Palaeolithic and Neolithic Cooking
elBullifoundation
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Empire of Pleasures
Andrew Dalby
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Bourbon : The Complete Guide to the Essential American Spirit
Clay Risen
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Cooking to Save Your Life 2021
Abhijit Banerjee
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The Restaurant : From Concept to Operation
John R. (United States International University) Walker
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Good Eats : 32 Writers on Eating Ethically
Jennifer Cognard-Black
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Bayou Harvest : Subsistence Practice in Coastal Louisiana
Helen A. Regis
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Eating Like a Mennonite : Food and Community across Borders
Marlene Epp
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Accommodating the Republic : Taverns in the Early United States
Kirsten E. Wood
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Beyond the Kitchen Table : Black Women and Global Food Systems
Priscilla McCutcheon
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The Art of Cooking, Pie Making, Pastry Making, and Preserving : Arte de cocina, pasteleria, vizcocheria y conserveria
Francisco Montino
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Marcos Granda, Skina, Clos, Ayalga, Nintai
Marcos Granda
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The French Chef Handbook : La cuisine de reference
Michel Maincent-Morel
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Food in Early Modern England : Phases, Fads, Fashions, 1500-1760
Joan Thirsk
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Professional Baking 6e with Professional Baking Method Card Package Set
Wayne Gisslen
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Le Manoir aux Quat'Saisons : Special Edition
Raymond Blanc
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History Of Japanese Food
Ishige
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The Essence of Japanese Cuisine : An Essay on Food and Culture
Michael Ashkenazi
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Hard to Swallow : A Brief History of Food
Richard W. (University of Leeds) Lacey
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