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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Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies - Najmieh Batmanglij
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Russ & Daughters: 100 Years of Appetizing - Niki Russ Federman, Josh Russ Tupper, Joshua David Stein
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Reaping What She Sows: How Women Are Rebuilding Our Broken Food System - Nancy Matsumoto
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Traditional Japanese Seasonings and Condiments: Umamification in the Plant-forward Cuisine - Minaka Ono, Ole G. Mouritsen
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Valencia - Michelle Tea
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The Japanese Culinary Academy YAKIBA Grilling Techniques
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Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands - Maryam Jillani
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The Contemporary African Kitchen - Alexander Smalls
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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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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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Behind The Kitchen Door - Saru Jayaraman
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Bottom of the Pot: Persian Recipes and Stories - Naz Deravian
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Baking and the Meaning of Life: How to Find Joy in 100 Recipes - Helen Goh
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Entries - Wendell Berry
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Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day - Eden Grinshpan
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Kanpai: The History of Sake - Eric C. Rath
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All About Coffee - William Harrison Ukers
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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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The Ice Book - Camper English
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Preserved Vegetables - Goldstein, Burns, & Martin
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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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First the Seed: the Political Economy of Plant Biotechnology - Jack Ralph Kloppenburg Jr.
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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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Mustard A Global History By Demet Güzey
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Manresa - David Kinch with Christine Muhlke
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50 Things to Do in the Urban Wild - Clare Gogerty
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Repast - Jenny Linford
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Secret Ingredients: Race, Gender, and Class at the Dinner Table - Sherrie A. Inness
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How to Eat - Thich Nhat Hanh
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Salt: A World History - Mark Kulansky
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Designing with Dried Flowers - Hannah Rose Rivers Muller
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Literature and Food Studies - Amy L. Tigner and Allison Carruth
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The Making of the English Working Class - E.P. Thompson
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The Essential Woodworker - Robert Wearing
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Good Things to Eat - Rufus Estes
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The Accidental Seed Heroes Growing a Delicious Food Future for All of Us - Adam Alexander
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Coffee: A Global History - Jonathan Morris
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Practicing Food Studies - edited by Amy Bentley, et al
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Invitation to a Banquet - Fuchsia Dunlop
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Cook Like Your Ancestors - Mariah-Rose Marie
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By Hound & Eye - Geo. R. Walker & Jim Tolpin
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