Food, the Body and the Self
Deborah Lupton
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Modernist Cuisine:The Art and Science of Cooking
Nathan Myhrvold
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![The New French Wine [Two-Book Boxed Set] : Redefining the World's Greatest Wine Culture - Book](http://hive.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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Bread : A Baker's Book of Techniques and Recipes
Jeffrey (King Arthur's Flour) Hamelman
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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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Brewing Yeast and Fermentation
Christopher Boulton
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Food Plants of the World : Identification, Culinary Uses and Nutritional Value
Ben-Erik (University of Johannesburg, South Africa) van Wyk
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Introduction to Hospitality Management
Dennis R. (School of Hospitality Business Management, Washin Reynolds
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The Restaurant : From Concept to Operation
John R. (United States International University) Walker
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Cooking to Save Your Life 2021
Abhijit Banerjee
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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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Eating Like a Mennonite : Food and Community across Borders
Marlene Epp
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Gastronativism : Food, Identity, Politics
Fabio (Editor in Chief, The Inquisitive Eater) Parasecoli
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The Spice Cookbook
Stuckey Lillie
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Global Brooklyn : Designing Food Experiences in World Cities
Professor Fabio (The New School, USA) Parasecoli
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Punto MX : Contemporany Mexican Cuisine
Roberto Ruiz
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