Heaven on the Half Shell : The Story of the Oyster in the Pacific Northwest
David George Gordon
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River Cottage A to Z : Our Favourite Ingredients, & How to Cook Them
Hugh Fearnley-Whittingstall
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Carolina Catch : Cooking North Carolina Fish and Shellfish from Mountains to Coast
Debbie Moose
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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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Garlic Capital of the World : Gilroy, Garlic, and the Making of a Festive Foodscape
Pauline Adema
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Octopuses, Squid & Cuttlefish : Seafood for Today and for the Future
Ole G. Mouritsen
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Zeit fur Fleisch! : Der Porcella-Leitfaden fur bewussten Einkauf, perfektes Gelingen und besten Geschmack
Sarah Krobath
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Handbuch gesunde Kuche : Wohlfuhlen und genieen mit dem Vital-Teller-Modell. Uber 150 kostliche Rezepte
Karin Hofinger
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Kostbare Krauterbluten : 95 Rezepte mit essbaren Schonheiten aus dem Garten
Gabriele Halper
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