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The Bread Baker's Apprentice: Mastering the Art of Extraordinary BreadThe Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

Weber's Big Book of GrillingWeber's Big Book of Grilling

Cooking for Geeks: Real Science, Great Hacks, and Good FoodCooking for Geeks: Real Science, Great Hacks, and Good Food

Designing Great Beers: The Ultimate Guide to Brewing Classic Beer StylesDesigning Great Beers: The Ultimate Guide to Brewing Classic Beer Styles

The Omnivore's Dilemma: A Natural History of Four MealsThe Omnivore's Dilemma: A Natural History of Four Meals

Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro CookingAnthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking

Start & Run a Home-Based Food BusinessStart & Run a Home-Based Food Business

Mindful Eating: A Guide to Rediscovering a Healthy and Joyful Relationship with Food--includes CDMindful Eating: A Guide to Rediscovering a Healthy and Joyful Relationship with Food--includes CD

Mes Confitures: The Jams and Jellies of Christine FerberMes Confitures: The Jams and Jellies of Christine Ferber

On the Town in New York: The Landmark History of Eating, Drinking, and Entertainments from the American Revolution to the Food RevolutionOn the Town in New York: The Landmark History of Eating, Drinking, and Entertainments from the American Revolution to the Food Revolution
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Weber's Big Book of GrillingWeber's Big Book of Grilling

The Bread Baker's Apprentice: Mastering the Art of Extraordinary BreadThe Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

Designing Great Beers: The Ultimate Guide to Brewing Classic Beer StylesDesigning Great Beers: The Ultimate Guide to Brewing Classic Beer Styles

Cooking for Geeks: Real Science, Great Hacks, and Good FoodCooking for Geeks: Real Science, Great Hacks, and Good Food

The Omnivore's Dilemma: A Natural History of Four MealsThe Omnivore's Dilemma: A Natural History of Four Meals

Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro CookingAnthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking

Brew Like a Monk: Trappist, Abbey, and Strong Belgian Ales and How to Brew ThemBrew Like a Monk: Trappist, Abbey, and Strong Belgian Ales and How to Brew Them

Mes Confitures: The Jams and Jellies of Christine FerberMes Confitures: The Jams and Jellies of Christine Ferber

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

The Art of EatingThe Art of Eating
 

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Raw Meaty Bones Promote Health  Raw Meaty Bones Promote Health
Author: Tom Lonsdale

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ASIN: 0646396242
Publication Date: August 2001
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Neiman Marcus Cookbook  Neiman Marcus Cookbook
Authors: Kevin Garvin, John Harrisson

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Publication Date: October 14, 2003
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Janice VanCleave's Food and Nutrition for Every Kid: Easy Activities That Make Learning Science Fun (Science for Every Kid Series)  Janice VanCleave's Food and Nutrition for Every Kid: Easy Activities That Make Learning Science Fun (Science for Every Kid Series)
Author: Janice VanCleave

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Publication Date: July 15, 1999
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The End of Food  The End of Food
Author: Paul Roberts

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Food and Culture: A Reader  Food and Culture: A Reader
Author: Carole Counihan

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Principles of Brewing Science, Second Edition: A Study of Serious Brewing Issues  Principles of Brewing Science, Second Edition: A Study of Serious Brewing Issues
Author: George Fix

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Encyclopedia of Pasta (California Studies in Food and Culture)  Encyclopedia of Pasta (California Studies in Food and Culture)
Author: Oretta Zanini De Vita

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Eating Animals  Eating Animals
Author: Jonathan Safran Foer

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The Science of Cooking  The Science of Cooking
Author: Peter Barham

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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization  Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
Authors: Thomas Schneller, Culinary Institute of America

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