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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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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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