Japanese Foodways, Past and Present - Eric C. Rath, Stephanie Assmann
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Japanese Home Cooking - Sonoko Sakai
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Japanese Kitchen Knives - Nozaki & Klippensteen
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Japanese Replica Tinned Fish in Frame
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Jews, Food, and Spain - Hélène Jawhara Piñer
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Kinki Rockfish - Ana-Carolina Pesce Imlay
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Koji Alchemy - Rich Shih & Jeremy Umansky
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Koshersoul: The Faith and Food Journey of an African American Jew - Michael Twitty
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Latinísimo: Home Recipes from the Twenty-One Countries of Latin America - Sandra A. Gutierrez
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Lentil Underground - Liz Carlisle
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Literature and Food Studies - Amy L. Tigner and Allison Carruth
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Love Japan: Recipes from our Japanese American Kitchen [A Cookbook] - Sawako Okochi
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Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean - Anny Gaul
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Mama Nazima's Cuisine: Jewish Iraqi Recipes - Rivka Goldman
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Mamushka: Recipes from Ukraine & Eastern Europe - Olia Hercules
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Mangia: How to Eat Your Way through Italy - Maria Pasquale
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Mexico City Cocktails - Martha Márguez
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Milk into Cheese - David Asher
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Mission Burrito Japanese Replica in Display Case
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Mister Jiu’s In Chinatown - Brandon Jew / Tienlon Ho
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Monsoon: Delicious Indian Recipes for Every Day and Season - Asma Khan
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Mother Grains: Recipes for the Grain Revolution - Roxana Jullapat
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Musee de la Coutellerie Deck of Cards - 54 Pieces
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Mussels: An Homage in 50 Recipes - Sergio Herman
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My Cambodia: A Khmer Cookbook - Nite Yun
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My Life in Recipes - Joan Nathan
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Oishii: The History of Sushi - Eric C. Rath
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On Food and Cooking - Harold McGee
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On The Chocolate Trail - Rabbi Deborah R. Prinz
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Opulent Nosh - Ken Albala
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Out of This Furnace - Thomas Bell
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Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands - Maryam Jillani
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Pawpaw: In Search of America’s Forgotten Fruit - Andrew Moore
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Practicing Food Studies - edited by Amy Bentley, et al
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Praisesong for the Kitchen Ghosts - Crystal Wilkinson
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Preserved Vegetables - Goldstein, Burns, & Martin
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Pufferfish Profile I - Ana-Carolina Pesce Imlay
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Pufferfish Wave Label - Ana-Carolina Pesce Imlay
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Repast - Jenny Linford
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Rice as Self: Japanese Identities through Time - Emiko Ohnuki-Tierney
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Rice: A Savor The South Cookbook - Michael W. Twitty
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Rintaro - Sylvan Mishia Brackett & Jessica Battilana
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Rooting in a Useless Land - Chelsea Fisher
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Salt and the Art of Seasoning - James Strawbridge
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Salt: A World History - Mark Kulansky
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Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from around the World - Sandor Katz
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Sardine - Ana-Carolina Pesce Imlay
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Saveur Magazine: Eat the World - Issue No 203 Fall/Winter 2024
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