The Noma Guide to Fermentation : Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables
David Zilber
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Cartea de Bucete Ultimea Orientului Mijlocii
David Mureșan
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Managing Employees in Foodservice Operations
David K. Hayes
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Jang : The Soul of Korean Cooking (More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang)
Mingoo Kang
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Agave Spirits : The Past, Present, and Future of Mezcals
Gary Paul (University of Arizona) Nabhan
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Death & Co : Modern Classic Cocktails, with More than 500 Recipes
David Kaplan
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Momofuku Milk Bar
Christina Tosi
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Green Kitchen: Quick & Slow : Joyful Vegetarian Recipes for Quick Weeknight Fixes and Slow Weekend Meals
David Frenkiel
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Grain Brain : The Surprising Truth about Wheat, Carbs, and Sugar - Your Brain's Silent Killers
David Perlmutter
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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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£27.50
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My Paris Kitchen : Recipes and Stories [A Cookbook]
David Lebovitz
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Wartime Recipes
Ivor Claydon
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Manresa : An Edible Reflection [A Cookbook]
David Kinch
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Cooking for Your Kids : At Home with the World's Greatest Chefs
Joshua David Stein
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Grain Brain Cookbook : More Than 150 Life-Changing Gluten-Free Recipes to Transform Your Health
David Perlmutter
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David Tanis Market Cooking : Recipes and Revelations, Ingredient by Ingredient
David Tanis
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Green Kitchen Smoothies : Healthy and Colourful Smoothies for Everyday
David Frenkiel
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Vino : The Essential Guide to Real Italian Wine
Joe Campanale
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Science and Cooking : Physics Meets Food, From Homemade to Haute Cuisine
Michael (Harvard University) Brenner
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