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The Japanese Culinary Academy MUKOITA I, Cutting Techniques: Fish

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

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The Japanese Culinary Academy YAKIBA Grilling Techniques

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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 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 Noma Guide to Fermentation - René Redzepi & David Zilber

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The One-Straw Revolution - Masanobu Fukuoka

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

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The Unsettling of America Culture & Agriculture - Wendell Berry

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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 Central Kitchen Cookbook - José Andrés

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Traditional Japanese Seasonings and Condiments: Umamification in the Plant-forward Cuisine - Minaka Ono, Ole G. Mouritsen

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Turtle Island: Foods and Traditions of the Indigenous Peoples of North America - Sean Sherman

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Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect - Will Guidara

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Valencia - Michelle Tea

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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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Wendell Berry: Port William Novels & Stories: The Civil War to World War II (LOA #302): Nathan Coulter / Andy Catlett: Early Travels / A World Lost / ...

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

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What's Cooking in the Kremlin: From Rasputin to Putin, How Russia Built an Empire with a Knife and Fork - Witold Szablowski

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Wildcrafted Fermentation Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir - Pascal Baudar

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Wildcrafted Seeds and Grains: An Introduction to Extracting, Preparing, Storing, and Cooking with Common Wild Varieties - Pascal Baudar

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Wildcrafted Vinegars - Pascal Baudar

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Windmühlenmesser 150th Anniversary Book

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

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