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Hoppers The Cookbook - Karan Gokani

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Bush Craft 101: A Field Guide - Dave Canterbury

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The Taste of Place: A Cultural Journey into Terroir - Amy B. Trubek

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Wildcrafted Vinegars - Pascal Baudar

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Opulent Nosh - Ken Albala

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Mother Grains: Recipes for the Grain Revolution - Roxana Jullapat

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Arabiyya - Reem Assil

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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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Eaten Magazine No. 25 - Feast

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Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies - Najmieh Batmanglij

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I Regret Almost Everything - Keith McNally

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

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

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Cabbage & Caviar - Alison K. Smith

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Takada no Hamono Tote Bag Canvas

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Recipes from the American South - Michael W. Twitty

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The Flounder - Günter Grass

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Dining Out: First Dates, Defiant Nights, and Last Call Disco Fries at America's Gay Restaurants - Erik Piepenburg

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Jews, Food, and Spain - Hélène Jawhara Piñer

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Couteaux de France - Christian Lemasson

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Aromas of Aleppo - Poopa Dweck

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Shopkeeping: Stories, Advice, and Observations - Peter Miller

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

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Oishii: The History of Sushi - Eric C. Rath

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Lentil Underground - Liz Carlisle

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Eaten Magazine No. 24 - Snacks

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Bernal Cutlery Tote Valencia Street

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The Philosophy of Pickles and Fermented Foods - Thom Eagle

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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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Obsessed with the Best: 100+ Methodically Perfected Recipes Based on 20+ Head-to-Head Tests - Ella Quittner

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Le Bistrot Paul Bert: French Comfort Food from the Parisian Restaurant – Bertrand Auboyneau

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The French Bastards: Modern Pâtisserie Classics from Paris's Cult Bakery – The French Bastards

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Mustard A Global History By Demet Güzey

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Persian Feasts: Recipes & Stories from a Family Table - Leila Taghinia-Milani Heller, Lila Charif, Laya Khadjavi, Bahar Tavakolian

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The Anthony Bourdain Reader: New, Classic and Rediscovered Writing - Anthony Bourdain

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

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

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

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Saying NO to a Farm-Free Future - Chris Smaje

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Rooting in a Useless Land - Chelsea Fisher

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Eat Jewish: Over 100 Recipes That Blend Jewish Heritage, Modern Flavors, and Family Traditions - Melinda Strauss

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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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Japanese Farm Food - Nancy Singleton Hachisu

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Feed the Resistance: Recipes + Ideas for Getting Involved - Julia Turshen

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Existential Bread - Jim Franks

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

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

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A New Napa Cuisine - Christopher Kostow

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