Sharpening cut-off for Christmas is 11/24 🎄

Books

Aromas of Aleppo - Poopa Dweck

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Olle Lundberg: An Architecture of Craft - Olle Lundberg

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

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Jews, Food, and Spain - Hélène Jawhara Piñer

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Breaking Bao - Clarice Lam

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Couteaux de nos Regions - Antoine Pascal 2013 Edition

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Saying NO to a Farm-Free Future - Chris Smaje

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

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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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Something from Nothing: A Cookbook - Alison Roman

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Japanese Farm Food - Nancy Singleton Hachisu

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Iwígara American Indian Ethnobotanical Traditions and Science - Enrique Salmón

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

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

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Doctors and Distillers - Camper English

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

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Caribe A Caribbean Cookbook with History - Keshia Sakarah

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

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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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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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Beans: A History - Ken Albala

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Preserved Vegetables - Goldstein, Burns, & Martin

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The Contemporary African Kitchen - Alexander Smalls

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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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Rooting in a Useless Land - Chelsea Fisher

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

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

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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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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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50 Things to Do in the Urban Wild - Clare Gogerty

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I Regret Almost Everything - Keith McNally

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Valencia - Michelle Tea

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Practicing Food Studies - edited by Amy Bentley, et al

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The Ice Book - Camper English

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Cabbage & Caviar - Alison K. Smith

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Opulent Nosh - Ken Albala

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