Dictionary of Herbs, Spices, Seasonings, and Natural Flavorings
Frank Esser
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The Essence of Japanese Cuisine : An Essay on Food and Culture
Michael Ashkenazi
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Science in the Kitchen and the Art of Eating Well
Pellegrino Artusi
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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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Steven Spurrier's Academie du Vin Wine Course : The Art of Learning by Tasting
Steven Spurrier
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Crafting Brewery Culture : A Human Resources Guide for Small Breweries
Gary Nicholas
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Early Jewish Cookbooks : Essays on Hungarian Jewish Gastronomical History
Andras Koerner
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Food Cultures of Great Britain : Cuisine, Customs, and Issues
Williams Victoria R. Williams
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Food in Memory and Imagination : Space, Place and, Taste
Professor Beth (Culinary Institute of America, USA) Forrest
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Wine Sales and Distribution : The Secrets to Building a Consultative Selling Approach
Paul Wagner
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Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence
Valens Keja L. Valens
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Food Cultures of Great Britain : Cuisine, Customs, and Issues
Williams Victoria R. Williams
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Wild, Tamed, Lost, Revived : The Surprising Story of Apples in the South
Diane Flynt
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Anima, Les Cols
Fina Puigdevall
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Food Cultures of China : Recipes, Customs, and Issues
Guo Qian Guo
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Under Pressure : Cooking Sous Vide
Thomas Keller
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The Fundamental Techniques of Classic Pastry Arts
Judith Choate
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Petersham Nurseries
The Boglione Family
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