The Pressure Cooker Cookbook
The Williams-Sonoma Test Kitchen
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The Nepal Cookbook
Association Of Nepalis In The Americas
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The Good Gut Cookbook
The Gut Foundation
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Gastronativism : Food, Identity, Politics
Fabio (Editor in Chief, The Inquisitive Eater) Parasecoli
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Wine Wars II : The Global Battle for the Soul of Wine
Mike, Editor of The Wine Economist newsletter and author of Wi Veseth
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Summary: The Clean 20 : 20 Foods, 20 Days, Total Transformation
In a jiffy
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Batch but Better
Lizzie (Home ec and food stylist) Kamenetzky
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The Complete Book of Home Canning
The United States Department of Agriculture
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Nice Walk and Eat Sunflower Guide : Walks, restaurants and recipes
John and Pat Underwood
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Professional Baking
Wayne (The Culinary Institute of America) Gisslen
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Camp Cooking : 100 Years
The National Museum of Forest Service History
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The Elements of Dessert
Francisco J. (The Culinary Institute of America, Hyde Park, NY Migoya
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Munchies : Late-Night Meals from the World's Best Chefs
JJ Goode
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A House with a Date Palm Will Never Starve : Cooking with Date Syrup: Forty Chefs and an Artist Create New and Classic Dishes with a Traditional Middle Eastern Ingredient
Michael Rakowitz and friends
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Understanding Baking : The Art and Science of Baking
Joseph (The Culinary Institute of America) Amendola
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Money, Taste, and Wine : It's Complicated!
Mike, Editor of The Wine Economist newsletter and author of Wi Veseth
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The Wines of Chablis and the Grand Auxerrois
Rosemary (President of the Circle of Wine Writers) George
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Wines of the Languedoc
Rosemary (President of the Circle of Wine Writers) George
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The Wines of Faugeres
Rosemary (President of the Circle of Wine Writers) George
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Where the River Bends : Recipes and stories from the table of Jane and Jimmy Barnes
Jane and Jimmy Barnes
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Beeronomics : How Beer Explains the World
Johan (Professor of Economics, KU Leuven; Director, LICOS Cen Swinnen
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Life is Sweet : A Collection of Splendid Old-Fashioned Confectionery
Hope and Greenwood
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Secrets of Meat Curing and Sausage Making : How to Cure Hams, Shoulders, Bacon, Corned Beef, Etc.; How to Make Sausage, Etc
B. Heller and Company
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Beer : A Global Journey through the Past and Present
John W. (Professor of Anthropology, Professor of Anthropology, Arthur
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