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Jim Harrison
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Food, Cookery, and Dining in...
Alexis Soyer
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Au Revoir to All That: Food,...
Michael Steinberger
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Kitchen Mysteries: Revealing...
Herv? This,
Jody Gladding (Translator)
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How Would You Like Your...
Uta Seeburg
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Molecular Gastronomy:...
Jose Sanchez
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Chemistry in Your Kitchen
Matthew Hartings
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The Perfect Meal: The...
Charles Spence,
Betina Piqueras-Fiszman
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American Terroir: Savoring...
Rowan Jacobsen
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Italian Cuisine: A Cultural...
Alberto Capatti,
Massimo Montanari
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An Omelette and a Glass of...
Elizabeth David
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Eating Words: A Norton...
Professor Sandra M Gilbert (Editor),
Dr. Roger J Porter (Editor)
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The Physiology of Taste
Jean Anthelme Brillat-Savarin
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The Science of the Oven
Herve This
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Molecular Gastronomy:...
Herv? This
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Slow Food: The Case for Taste
Carlo Petrini,
William McCuaig (Translator)
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Casseroles, Can Openers, and...
Elizabeth Aldrich
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Jayden's Secret Ingredient
M?lina Mangal,
Ken Daley (Illustrator)
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A Really Big Lunch: The...
Jim Harrison
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Why You Eat What You Eat: The...
Rachel Herz, PhD
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Gourmet Rhapsody
Muriel Barbery
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Gusto: Essential Writings in...
Denise Gigante (Editor)
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The Best American Food...
Silvia Killingsworth
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French Gastronomy: The...
Jean-Robert Pitte,
Jody Gladding (Translator)
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