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Amelia Simmons
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Medium Raw: A Bloody...
Anthony Bourdain
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Taste of Tucson: Sonoran...
Jackie Alpers
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Buffalo, Barrels, and Bourbon...
F Paul Pacult
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Depression Era Recipes
Patricia Wagner
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Meat Planet: Artificial Flesh...
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Made in California, Volume 1:...
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Ball Blue Book Of Canning And...
Various
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Bayou Harvest: Subsistence...
Helen A Regis,
Shana Walton
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The Physiology of Taste
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Cuisine and Empire: Cooking...
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Encyclopedia of Pasta: Volume...
Oretta Zanini De Vita,
Maureen Fant (Translator)
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Catching Fire: How Cooking...
Richard Wrangham
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Food and Society in Classical...
Peter Garnsey
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Pastrami on Rye: An...
Ted Merwin
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The Book of Spice: From Anise...
John O'Connell
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The Other Milk: Reinventing...
Jia-Chen Fu
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ítequila!: Distilling the...
Marie Sarita Gaytßn
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When Champagne Became French:...
Professor Kolleen M Guy
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Bourbon: The Evolution of...
Sam K Cecil
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From Canton Restaurant to...
Haiming Liu
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Girly Drinks: A World History...
Mallory O'Meara
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Notes on a cellar-book
George Saintsbury
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Creole Italian: Sicilian...
Justin A Nystrom
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