Forgotten Skills of Cooking : 700 Recipes Showing You Why the Time-honoured Ways Are the Best
Darina Allen
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The Chemistry of Beer : The Science in the Suds
Roger Barth
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My Bombay Kitchen : Traditional and Modern Parsi Home Cooking
Niloufer Ichaporia King
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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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Tasting Tourism: Travelling for Food and Drink
Priscilla Boniface
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Modern Moonshine : The Revival of White Whiskey in the Twenty-First Century
Lippard Cameron D. Lippard
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Science in the Kitchen and the Art of Eating Well
Pellegrino Artusi
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The Opera of Bartolomeo Scappi (1570) : L'arte et prudenza d'un maestro cuoco (The Art and Craft of a Master Cook)
Terence Scully
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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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Wine and Identity : Branding, Heritage, Terroir
Matt Harvey
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On Baking : Pearson New International Edition
Sarah R. Labensky
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Good Eats : 32 Writers on Eating Ethically
Jennifer Cognard-Black
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Roots, Heart, Soul : The Story and Celebration of Afro Cuisine in the Americas
Todd Richards
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