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The Japanese Culinary Academy MUKOITA I, Cutting Techniques: Fish

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The Gefilte Manifesto - Jeffrey Yoskowitz & Liz Alpern

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Windmühlenmesser 150th Anniversary Book

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On Meat - Jeremy Fox

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Portico: Cooking and Feasting in Rome's Jewish Kitchen - Leah Koenig

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

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The Jungle - Upton Sinclair

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Something from Nothing: A Cookbook - Alison Roman

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Korean Temple Cooking: Lessons on Life and Buddhism, with Recipes, the Life and Work of Jeongkwan Snim - Hoo Nam Seelmann

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

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Classic German Cooking - Luisa Weiss

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With the Grain: A Craftsman's Guide to Understanding Wood - Christian Becksvoort

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Pawpaw: In Search of America’s Forgotten Fruit - Andrew Moore

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Koji Alchemy - Rich Shih & Jeremy Umansky

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Banchan - Caroline Choe

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Food to Die For - Amy Bruni

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Latinísimo: Home Recipes from the Twenty-One Countries of Latin America - Sandra A. Gutierrez

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Olle Lundberg: An Architecture of Craft - Olle Lundberg

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Iwígara American Indian Ethnobotanical Traditions and Science - Enrique Salmón

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Beans: A History - Ken Albala

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

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

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Eaten Magazine No. 22 - Tech

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

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Diasporican: A Puerto Rican Cookbook - Illyanna Maisonet

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Indigenous Food Sovereignty in the United States - Devon A. Mihesuah, Elizabeth Hoover

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Caribe A Caribbean Cookbook with History - Keshia Sakarah

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

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Mexico City Cocktails - Martha Márguez

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Insatiable City: Food and Race in New Orleans - Theresa McCulla

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The Lost Supper - Taras Grescoe

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Entangled Life: How Fungi Make Our Worlds, Change Our Minds & Shape Our Futures - Merlin Sheldrake

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The Japanese Art of Pickling and Fermenting: Preserving vegetables and family traditions - Yoko Nakazawa

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Salt and the Art of Seasoning - James Strawbridge

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The Unsettling of America Culture & Agriculture - Wendell Berry

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Hoppers The Cookbook - Karan Gokani

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Eaten Magazine No. 23 - The Sea

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

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Bush Craft 101: A Field Guide - Dave Canterbury

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On The Chocolate Trail - Rabbi Deborah R. Prinz

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Bludso's BBQ Cookbook - Kevin Bludso with Noah Galuten

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Koshersoul: The Faith and Food Journey of an African American Jew - Michael Twitty

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Mother Grains: Recipes for the Grain Revolution - Roxana Jullapat

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What Is Queer Food?: How We Served a Revolution - John Birdsall

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

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I Regret Almost Everything - Keith McNally

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The Flounder - Günter Grass

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Wildcrafted Vinegars - Pascal Baudar

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