How to Cook Everything Vegetarian : Completely Revised Tenth Anniversary Edition
Mark Bittman
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How to Cook Everything: The Basics : All You Need to Make Great Food--With 1,000 Photos: A Beginner Cookbook
Mark Bittman
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Pastry Chef's Companion : A Comprehensive Resource Guide for the Baking and Pastry Professional
Glenn Rinsky
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The Five Elements Cookbook : A Guide to Traditional Chinese Medicine with Recipes for Everyday Healing
Zoey Xinyi Gong
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Sustainable Viticulture : The Vines and Wines of Burgundy
Claude (ESC Dijon, School of Wine and Spirits Business, Dijon Chapuis
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Food and Eating in Medieval Europe
Martha Carlin
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Modern Moonshine : The Revival of White Whiskey in the Twenty-First Century
Lippard Cameron D. Lippard
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Vineyards, Rocks, and Soils : The Wine Lover's Guide to Geology
Alex Maltman
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Ale, Beer, and Brewsters in England : Women's Work in a Changing World, 1300-1600
Judith M. Bennett
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On Baking : Pearson New International Edition
Sarah R. Labensky
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Handbook of Nuts : Herbal Reference Library
James A. Duke
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Accommodating the Republic : Taverns in the Early United States
Kirsten E. Wood
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Good Eats : 32 Writers on Eating Ethically
Jennifer Cognard-Black
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The Art of Cooking, Pie Making, Pastry Making, and Preserving : Arte de cocina, pasteleria, vizcocheria y conserveria
Francisco Martinez Montino
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Roots, Heart, Soul : The Story and Celebration of Afro Cuisine in the Americas
Todd Richards
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A Nation Fermented : Beer, Bavaria, and the Making of Modern Germany
Robert Shea Terrell
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A Nation Fermented : Beer, Bavaria, and the Making of Modern Germany
Robert Shea Terrell
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Cost Control in Foodservice Operations
David K. Hayes
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Cost Control in Foodservice Operations
David K. Hayes
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Sun, Sea, Soil, Wine : Winemaking on the North Fork of Long Island
Richard Olsen-Harbich
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Accommodating the Republic : Taverns in the Early United States
Kirsten E. Wood
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