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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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Global Jewish Foodways: A History - Hasia R. Diner, Simone Cinotto

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Coastal - Scott Clark & Betsy Andrews

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Wildcrafted Vinegars - Pascal Baudar

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Budmo! - Anna Voloshyna

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Aromas of Aleppo - Poopa Dweck

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The Japanese Culinary Academy MUKOITA II, Cutting Techniques: Seafoods, Poultry, and Vegetables

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Saying NO to a Farm-Free Future - Chris Smaje

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Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes - Dr. Linda Shiue

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American Grill: 125 Recipes for Mastering Live Fire - Tyler Florence

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On The Chocolate Trail - Rabbi Deborah R. Prinz

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Feeding Gotham: The Political Economy and Geography of Food in New York, 1790-1860 - Gergely Baics

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Behind The Kitchen Door - Saru Jayaraman

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

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Banchan - Caroline Choe

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

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The Unsettling of America Culture & Agriculture - Wendell Berry

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Milk into Cheese - David Asher

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India's Organic Farming Revolution: What It Means for Our Global Food System - Sapna E. Thottathil

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

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Doctors and Distillers - Camper English

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Eaten Magazine No. 21 - Baked

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Couteaux de nos Regions - Antoine Pascal 2013 Edition

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Designing with Dried Flowers - Hannah Rose Rivers Muller

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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 Book of Sichuan Chili Crisp - Jing Gao

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Eaten Magazine No. 22 - Tech

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Cabbage & Caviar - Alison K. Smith

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

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

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A Practical Treatise on the Manufacture of Vinegar... - William T. B. Brannt

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First the Seed: the Political Economy of Plant Biotechnology - Jack Ralph Kloppenburg Jr.

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Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean - Anny Gaul

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Monsoon: Delicious Indian Recipes for Every Day and Season - Asma Khan

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Rooting in a Useless Land - Chelsea Fisher

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In Memory’s Kitchen - Berenbaum & De Silva

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Food: A Culinary History - Jean-Louis Flandrin & Massimo Montanari

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Preserved Vegetables - Goldstein, Burns, & Martin

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Opulent Nosh - Ken Albala

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Elderflora: A Modern History of Ancient Trees - Jared Farmer

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Cook Like Your Ancestors - Mariah-Rose Marie

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Praisesong for the Kitchen Ghosts - Crystal Wilkinson

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Hope's Table: Everyday Recipes from a Mennonite Kitchen - Hope Helmuth

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Farmers of Forty Centuries: Organic Farming in China, Korea, and Japan - F. H. King

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