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Mexico City Cocktails - Martha Márguez

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Salt and the Art of Seasoning - James Strawbridge

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Hoppers The Cookbook - Karan Gokani

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The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture

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Mother Grains: Recipes for the Grain Revolution - Roxana Jullapat

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I Regret Almost Everything - Keith McNally

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The Flounder - Günter Grass

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Couteaux de France - Christian Lemasson

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Six Seasons: A New Way with Vegetables - Joshua McFadden

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Shopkeeping: Stories, Advice, and Observations - Peter Miller

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Oishii: The History of Sushi - Eric C. Rath

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Lentil Underground - Liz Carlisle

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Good Things: Recipes to Share with People You Love – From the Host and Bestselling Author of Salt, Fat, Acid, Heat.- Samin Nosrat

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Lebanese Baking More Than 100 Recipes for Sweet and Savory Baked Goods - Maureen Abood

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Viet Kieu | Recipes remembered from Vietnam: A story of pluck, adaptation, a restaurant called Anchovy and a life-affirming pursuit of flavour - Thi Le

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Buns - Louise Hurst

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Existential Bread - Jim Franks

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The Japanese Culinary Academy FLAVOR AND SEASONINGS: Dashi, Umami, and Fermented Foods

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Mangia: How to Eat Your Way through Italy - Maria Pasquale

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Budmo! - Anna Voloshyna

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Russ & Daughters: 100 Years of Appetizing - Niki Russ Federman, Josh Russ Tupper, Joshua David Stein

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Japanese Farm Food - Nancy Singleton Hachisu

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Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands - Maryam Jillani

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Breaking Bao - Clarice Lam

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Taboon: Sweet & Savoury Delights from the Lebanese Bakery - Hisham Assaad

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Kanpai: The History of Sake - Eric C. Rath

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Food, Politics, and Society - Alejandro Colás, et al

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Graze: Inspiration for Small Plates and Meandering Meals: A Charcuterie Cookbook - Suzanne Lenzer

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Doctors and Distillers - Camper English

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Preserved Vegetables - Goldstein, Burns, & Martin

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The Memory of Taste: Vietnamese American Recipes from Phú Quoc, Oakland, and the Spaces Between - Tu David Phu, Soleil Ho

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Japan's Cuisines: Food, Place and Identity - Eric C. Rath

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Rice as Self: Japanese Identities through Time - Emiko Ohnuki-Tierney

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The Japanese Culinary Academy YAKIBA Grilling Techniques

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How to Eat - Thich Nhat Hanh

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Salt: A World History - Mark Kulansky

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The Making of the English Working Class - E.P. Thompson

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Baking and the Meaning of Life: How to Find Joy in 100 Recipes - Helen Goh

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Invitation to a Banquet - Fuchsia Dunlop

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The Essential Woodworker - Robert Wearing

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By Hound & Eye - Geo. R. Walker & Jim Tolpin

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Coffee: A Global History - Jonathan Morris

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Japanese Replica Tinned Fish in Frame

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The Book of Sichuan Chili Crisp - Jing Gao

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Elderflora: A Modern History of Ancient Trees - Jared Farmer

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Manresa - David Kinch with Christine Muhlke

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Fäviken - Magnus Nilsson

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Big Heart Little Stove - Erin French

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