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The Japanese Culinary Academy YAKIBA Grilling Techniques

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The Japanese Pantry: From Sake to Soy, Essential Ingredients for Japanese Home Cooking - Emiko Davies

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The Jungle - Upton Sinclair

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The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen - Joanne Lee Molinaro

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The Korean Vegan: Homemade: Recipes and Stories from My Kitchen - Joanne Lee Molinaro

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The Lost Language of Oysters (Professor Dr Moritz-Maria von Igelfeld) - Alexander McCall Smith

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The Lost Supper - Taras Grescoe

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

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The Man Who Ate Too Much: The Life of James Beard - John Birdsall

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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 Most Excellent Book of Cookery: An Edition and Translation of the Sixteenth-Century 'Livre Fort Excellent de Cuysine' - Timothy J Tomasik, Ken Albala

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The Noma Guide to Fermentation - René Redzepi & David Zilber

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The Nuri Sardine Fork

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The One-Straw Revolution - Masanobu Fukuoka

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The Outsider: The Life and Work of Lafcadio Hearn : the Man who Introduced Voodoo, Creole Cooking and Japanese Ghosts to the World - Steve Kemme , Bon Koizumi

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The Pathfinder Hemp & Root Distilled Non-Alcoholic Spirit - 700ml

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The Pathfinder Negroni - 200ml

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The Philosophy of Pickles and Fermented Foods - Thom Eagle

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The Racine Effect: Classic French Recipes from a Lifetime in the Kitchen - Henry Harris

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The Rancho Gordo Heirloom Bean Guide - Steve Sando & Julia Newberry

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The Sea Forager's Guide to the Northern California Coast - Kirk Lombard

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The Taste of Country Cooking - Edna Lewis

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

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The Tomato Grower's Handbook: Everything You Need to Know, from Seed to Harvest and Beyond - Holly Farrell

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The Unsettling of America Culture & Agriculture - Wendell Berry

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The Untold History of Ramen: How Political Crisis in Japan Spawned a Global Food Craze - George Solt

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The Whole Okra: A Seed to Stem Celebration - Chris Smith

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The Woodworker's Pocket Book - Charles H. Hayward

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The World Atlas of Fermented Foods and Drinks - Ken Albala

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The World Central Kitchen Cookbook - José Andrés

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The World-Ending Fire The Essential Wendell Berry - Wendell Berry

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Theater Knife Style 5.25" Heavy Cleaver Carbon Steel Paper Micarta 1940s-60s

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Theirs Issard 4 Star Elephant Sabatier 6" Utility Carbon Steel Thiers France 1960s 70s

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Thiers Issard 11" Cheese Knife Stainless & Plastic 1970-80s

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Thiers Issard 6" Chef Stainless 60's-1970's

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Thiers Issard Cuisine Massive / Nogent 14" Chef Knife Carbon Steel Ebony Thiers, France with Old Parts & New Assembly

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Thiers Issard Cuisine Massive / Nogent 9.75" Slicer Stainless Steel Thiers 1960s

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Thiers Issard Sabatier 3.75" Nogent Paring Stainless

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Thiers Issard Sabatier 4 Star Elephant 10" Chef Knife Carbon Steel Thiers 1960s 70s

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Thiers Issard Sabatier 4 Star Elephant 10" Slicer Carbon France 1960-75

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Thiers Issard Sabatier 4 Star Elephant 10” Chef Knife Carbon 1970s

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Thiers Issard Sabatier 4 Star Elephant 10” Chef Knife Carbon Walnut or Pear Wood 1960’s-70s

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Thiers Issard Sabatier 4 Star Elephant 4" Paring Carbon Steel 1960s 70s?

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Thiers Issard Sabatier 4 Star Elephant 6" Chef Carbon Steel 1960s early 70s

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Thiers Issard Sabatier 4 Star Elephant 6” Bayonet Fork 1970-90s

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Thiers Issard Sabatier 4 Star Elephant 7" Slicer Stainless 1970s

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Thiers Issard Sabatier 4 Star Elephant 7.74” Boucher Knife Stainless 80’s?

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Thiers Issard Sabatier 4 Star Elephant 8" Canadian Slicer Stainless France 1960-70s

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