Kentucky Bourbon Country : The Essential Travel Guide
Susan Reigler
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Kentucky Bourbon Country : The Essential Travel Guide
Susan Reigler
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The Historic Kentucky Kitchen : Traditional Recipes for Today's Cook
Deirdre A. Scaggs
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Kentucky's Cookbook Heritage : Two Hundred Years of Southern Cuisine and Culture
John van Willigen
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The Birth of Bourbon : A Photographic Tour of Early Distilleries
Carol Peachee
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We Are What We Eat : Ethnic Food and the Making of Americans
Donna R. Gabaccia
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Handbook of Spices, Seasonings, and Flavorings
Susheela Raghavan
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Advances in Deep-Fat Frying of Foods
Servet Gulum (Middle East Technical University, Ankara, Turkey) Sumnu
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Himalayan Fermented Foods : Microbiology, Nutrition, and Ethnic Values
Jyoti Prakash Tamang
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None Feast or Famine? Food and Children's Literature
Bridget Carrington
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Frozen Food Science and Technology
Judith A. Evans
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Confectionery and Chocolate Engineering : Principles and Applications
Ferenc A. Mohos
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Confectionery and Chocolate Engineering : Principles and Applications
Ferenc A. Mohos
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Turning the Tables : Restaurants and the Rise of the American Middle Class, 1880-1920
Andrew P. Haley
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Creating a Common Table in Twentieth-Century Argentina : Dona Petrona, Women, and Food
Rebekah E. Pite
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Eating Puerto Rico : A History of Food, Culture, and Identity
Cruz Miguel Ortiz Cuadra
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The Vegetarian Crusade : The Rise of an American Reform Movement, 1817-1921
Adam D. Shprintzen
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Beverages : technology, chemistry and microbiology
A. Varnam
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