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Food Britannia
from
Andrew Webb
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Port and the Douro (Classic Wine Library)
from
Richard Mayson
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Hot Sun, Cool Shadow: Savoring the Food, History, and Mystery of the Languedoc
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Angela Murrills
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Randy Wayne White's Gulf Coast Cookbook: With Memories and Photos of Sanibel Island
from
White, Randy Wayne
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The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue
from
David Sax
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Polish Cooking: Updated Edition
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Heberle, Marianna Olszewska
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One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook
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Baldwin, Carole C.
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Pastrami on Rye: An Overstuffed History of the Jewish Deli
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Ted Merwin
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Recipes from My Mother
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Rachel Allen
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The Wild Vine: A Forgotten Grape and the Untold Story of American Wine
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Todd Kliman
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SIMPLE COOKING PB
from
John Thorne
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A Bone to Pick: The good and bad news about food, with wisdom and advice on diets, food safety, GMOs, farming, and more
from
Mark Bittman
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Cooking Science: Condensed Matter
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Vicenç Altaió
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