Book List ¶

• The Italian Regional Cookbook by Valentina Harris
• 
Florence Lin's Chinese Regional Cookbook by Florence Lin
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Essential Baking Cookbook by Whitecap Books
• 
The Bon Appétit Cookbook by Barbara Fairchild and Bon Appétit Magazine Editors
• 
The New Cooks' Catalogue by Florence Fabricant and Burt Wolf and Burton Wolf and Emily Aronson
• 
The Geometry of Pasta by Caz Hildebrand and Jacob Kenedy
• 
Modernist Bread, Volume 1: History and Fundamentalsby Nathan Myhrvold and Francisco J. Migoya
• 
The Essential Pasta Cookbook
• 
Martha Stewart Living Annual Recipes 2003 by Martha Stewart
• 
The Mirabelle Cookbook by Marco Pierre White
• 
Pierre Hermé Pastries by Pierre Hermé
• 
Giada's Family Dinners by Giada De Laurentiis
• 
The Iraqi Cookbook by Lamees Ibrahim
• 
Classic Indian Vegetarian and Grain Cooking by Julie Sahni
• 
MoVida by Frank Camorra and Richard Cornish
• 
Better Homes and Gardens New Cook Book, 11th Editionby Better Homes & Gardens Magazine
• 
Williams-Sonoma Collection - Chicken by Rick Rodgers
• 
Soup (Williams-Sonoma Collection) by Diane Rossen Worthington
• 
Somersize Desserts by Suzanne Somers
• 
Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla
• 
Pasta: Williams-Sonoma Collection by Erica de Mane
• 
Williams-Sonoma Vegetable by Marlena Spieler
• 
Hershey's Best-Loved Recipes
• 
The Farm Journal's Cooking for Company
• 
Cooking at Home with The Culinary Institute of Americaby The Culinary Institute of America
• 
SARAP! All-Time Pinoy Favorites (Over A Hundred Recipes Inside) by Gianna Maniego
• 
The Science of Cooking by Peter Barham
• 
Thai Street Food by David Thompson
• 
Baking: Easy To Make Great Home Bakes by Carole Clements
• 
Baking at Home with the Culinary Institute of Americaby The Culinary Institute of America
• 
Craig Claiborne's Southern Cooking by Craig Claiborne
• 
Jack Daniel's Old Time Barbecue Cookbook by Vince Staten
• 
MEDITERRANEAN COOKING by Hilaire Walden
• 
Secrets of Better Cooking by Reader's Digest
• 
Step-by-step Thai (Step by Step Cookery Series) by Carol Bowen and Sue Ashworth and Cara Hobday
• 
The Classic 1000 Chinese Recipes
• 
Modernist Pizza by Nathan Myhrvold and Francisco Migoya
• 
Modernist Pizza, Volume 1: History and Fundamentalsby Nathan Myhrvold and Francisco J. Migoya
• 
Modernist Pizza, Volume 4: Kitchen Manual by Nathan Myhrvold and Francisco J. Migoya
• 
Modernist Pizza, Volume 2: Techniques and Ingredientsby Nathan Myhrvold and Francisco J. Migoya
• 
Modernist Pizza, Volume 3: Recipes by Nathan Myhrvoldand Francisco J. Migoya
• 
The Indonesian Table by Petty Pandean-Elliott
• 
The Cooking of Provincial France (Foods of the World)by M.F.K. Fisher and Time-Life Books
• 
Julia Child and More Company by Julia Child
• 
The Complete Book of Pastry: Sweet and Savoryby Bernard Clayton
• 
Bocuse's Regional French Cooking by Paul Bocuse andMartine Albertin and Anne Grandclement and Pascale Couderc
• 
Colorado Collage by The Junior League of Denver
• 
The Essence of French Cooking by Michel Roux
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The Kimbell cookbook by Shelby Schafer
• 
Home Farm Cooking by John Pawson and Catherine Pawson
• 
Michel Roux: The Collection by Michel Roux
• 
Professional Cake Decorating by Toba Garrett
• 
Paul Bocuse's French Cooking by Paul Bocuse
• 
The Food of China by E. N. Anderson
• 
Philippine Recipes Made Easy by Violeta A. Noriega andVioleta A Noriega
• 
Chinese Cookery Masterclass by Willy Mark
• 
Michel Roux's Finest Desserts by Michel Roux
• 
Delia's Happy Christmas by Delia Smith
• 
Baking with Jim Dodge by Jim Dodge and Elaine Ratner
• 
The Classic Pasta Cookbook by Giuliano Hazan
• 
Florence Lin's Chinese Vegetarian Cookbook by Florence Lin
• 
The Key to Chinese Cooking by Irene Kuo
• 
Grand Finales: The Art of the Plated Dessert by Tish Boyleand Timothy Moriarty
• 
Leiths Cookery Bible by Prue Leith and Caroline Waldegrave
• 
Bernard Clayton's New Complete Book of Breads, Revised and Expanded by Bernard Clayton
• 
Florence Lin's Chinese One-Dish Meals by Florence Lin
• 
The North African Cook Book by Jeff Koehler
• 
Never Trust a Skinny Italian Chef by Massimo Bottura
• 
The Irish Cookbook by Jp McMahon
• 
gulay (A Filipino Vegetarian Recipebook Series, Book 1)by Nona Lema
• 
Diner Desserts by Tish Boyle
• 
The Korean Cookbook by Junghyun Park and Jungyoon Choi
• 
Truly Mexican by Roberto Santibañez and J. J. Goode
• 
Cooking the One Burner Way, 2nd by Melissa Gray and Buck Tilton
• 
Julia and Jacques Cooking at Home by Jacques Pépin andJulia Child
• 
The Anniversary Slovak-American Cook Book
• 
The Italian Cooking School - Desserts by The Silver Spoon Kitchen
• 
ServSafe Coursebook 7th Edition by National Restaurant Association and ServSafe
• 
Historic Heston by Heston Blumenthal
• 
Professional Chef's Knife Kit by The Culinary Institute of America
• 
Middle Eastern Sweets by Salma Hage
• 
The Jewish Cookbook by Leah Koenig
• 
Coi: Stories and Recipes by Daniel Patterson
• 
The Philippine Cookbook by Reynaldo Alejandro
• 
The Book of Miso by William Shurtleff and Akiko Aoyagi
• 
Two's Company - The Best of Cooking for Couples, Friends and Roommates by Orlando Murrin
• 
Cook it Raw by Alessandro Porcelli
• 
The Cake Book by Tish Boyle
• 
Thai Food by David Thompson
• 
The Modern Café by Francisco J. Migoya and The Culinary Institute of America
• 
Spirit House Desserts by Helen Brierty
• 
New Food Fast by Donna Hay
• 
Heston Blumenthal at Home by Heston Blumenthal
• 
The Cambridge World History of Food, Volume 2
• 
The Cambridge World History of Food
• 
Mexico One Plate At A Time by Rick Bayless
• 
Fat: An Appreciation of a Misunderstood Ingredientby Jennifer McLagan
• 
Desserts by Michel Roux
• 
Mexico: The Beautiful Cookbook
• 
Magnolia's Southern Cuisine by Donald Barickman
• 
Successful Catering by Bernard Splaver and William N. Reynolds
• 
Food Artisans of Japan / Art and Craft of Japanese Cooking by Nancy Singleton Hachisu
• 
Baja! Cooking On The Edge by Deborah Schneider
• 
The Kitchen Sessions with Charlie Trotter by Charlie Trotter
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The Silver Spoon Pasta by Phaidon Press Editors and The Silver Spoon Kitchen
• 
Black Axe Mangal by Lee Tiernan
• 
Wild Food from Land and Sea by Marco Pierre White
• 
Spain and the World Table by The Culinary Institute of America and Martha Rose Shulman
• 
Raw by Charlie Trotter and Roxanne Klein
• 
Alinea by Grant Achatz
• 
The River Cottage Meat Book by Hugh Fearnley-Whittingstall
• 
The Professional Chef's Art of Garde Manger [Fifth Edition] by John F. Nicolas and Frederic H. Sonnenschmidt
• 
American Regional Cuisine, 2nd Edition by The Art Institutes and Art Institutes
• 
The Cooking of Japan (Foods of the World) by Rafael Steinberg and Time-Life Books
• 
Latin American Cooking (Foods of the World) by Jonathan N. Leonard and Time-Life Books
• 
Russian Cooking (Foods of the World) by George Papashvilyand Helen Papashvily and Time-Life Books
• 
Wines and Spirits (Foods of the World) by Alec Waugh andTime-Life Books
• 
The Cooking of Italy (Foods of the World) by Waverley Rootand Time-Life Books
• 
The Cooking of Scandinavia (Foods of the World) by Dale Brown and Time-Life Books
• 
Cooking of India (Foods of the World) by Santha Rama Rauand Time-Life Books
• 
The Cooking of Vienna's Empire (Foods of the World)by Joseph Wechsberg and Time-Life Books
• 
The Cooking of China (Foods of the World) by Emily Hahnand Time-Life Books
• 
American Cooking (Foods of the World) by Dale Brown andTime-Life Books
• 
The Cooking of the Caribbean Islands (Foods of the World) by Linda Wolfe and Time-Life Books
• 
Classic French Cooking (Foods of the World) by Craig Claiborne and Pierre Franey and Time-Life Books
• 
American Cooking: Southern Style (Foods of the World)by Eugene Walter and Time-Life Books
• 
Middle Eastern Cooking (Foods of the World) by Harry G. Nickles and Time-Life Books
• 
The Cooking of the British Isles (Foods of the World)by Adrian Bailey and Time-Life Books
• 
American Cooking: The Eastern Heartland (Foods of the World) by Jose Wilson and Time-Life Books
• 
The Cooking of Germany (Foods of the World) by Nika Hazelton and Time-Life Books
• 
American Cooking: Creole & Acadian (Foods of the World)by Peter S. Feibleman and Time-Life Books
• 
American Cooking: The Great West (Foods of the World)by Jonathan N. Leonard and Time-Life Books
• 
American Cooking: The Melting Pot (Foods of the World)by Dale Brown and Angelo Pellegrini and Israel Shenker andJames P. Shenton and Peter Wood and Time-Life Books
• 
American Cooking: The Northwest (Foods of the World)by Dale Brown and Time-Life Books
• 
The Cooking of Spain & Portugal (Foods of the World)by Peter S. Feibleman and Time-Life Books
• 
The Mandarin Way by Cecilia Sun Yun Chiang
• 
Southwest Indian Cook Book by Marcia Keegan
• 
Cooking By Hand by Paul Bertolli
• 
The Yellow Farmhouse Cookbook by Christopher Kimball
• 
Maida Heatter's Book of Great Desserts by Maida Heatter
• 
The Lutèce Cookbook by André Soltner and Seymour Britchky
• 
Hugo Ortega's Street Food of Mexico by Hugo Ortega andRuben Ortega
• 
International Cuisine by International Culinary Schools at the Art Institutes
• 
Latin Evolution by Jose Garces
• 
Tuscany (The Silver Spoon Series) by Editors of Phaidon Press and The Silver Spoon Kitchen
• 
Paella by Alberto Herraiz
• 
Pacific & Southeast Asian Cooking (Foods of the World)by Rafael Steinberg and Time-Life Books
• 
The Food of Italy by Waverley Root
• 
The Oxford Companion To American Food And Drinkby Andrew F. Smith
• 
A Return to Cooking by Eric Ripert and Michael Ruhlman
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A Taste of Chinatown by Joie Warner
• 
Nico by Nico Ladenis
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Fog City Diner Cookbook by Cindy Pawlcyn
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The Breakfast Book by Marion Cunningham
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The Paris Cookbook by Patricia Wells
• 
A Taste of the Far East by Madhur Jaffrey
• 
Spirited: Cocktails from Around the World by Adrienne Stillman
• 
The Babbo Cookbook by Mario Batali
• 
Delia's How to Cook: Book Three by Delia Smith
• 
Everybody's Wokking by Martin Yan
• 
The Oxford Companion to Italian Food by Gillian Riley
• 
Eileen Yin-Fei Lo's New Cantonese Cooking by Eileen Yin-Fei Lo
• 
Feast - Food to Celebrate Life by Nigella Lawson
• 
Pizza - The Ultimate Cookbook by Barbara Elisi Caracciolo
• 
River Road Recipes by Junior League of Baton Rouge
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Understanding Baking by Joseph Amendola and Donald Lundberg
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Advanced Practical Cookery by Victor Ceserani and Ronald Kinton and David Foskett
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Curry Club Balti Curry Cookbook by Pat Chapman
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Cooking the East African Way by Constance Nabwire andBertha Vining Montgomery
• 
The Fat Duck Cookbook by Heston Blumenthal
• 
Spirit House Desserts by Helen Brierty
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Why We Eat What We Eat by Sololov
• 
New England Cookbook by Eleanor Early
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The Silver Spoon, New Edition by Phaidon Press Editors andThe Silver Spoon Kitchen
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How to Eat Better for Less Money by James A. Beard andSam Aaron
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Toll House Tried And True Recipes by Kay Shaw Nelson andRuth Wakefield
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Recipes from an Italian Summer by Phaidon Press Editors
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Signature Dishes That Matter by Pat Nourse and Susan Jungand Christine Muhlke and Howie Kahn and Andea Petrini
• 
The Nordic Cookbook by Magnus Nilsson
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The Art of French Baking by Ginette Mathiot and Clotilde Dusoulier
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The Nordic Baking Book by Magnus Nilsson and Richard Tellström
• 
Naples and the Amalfi Coast by The Silver Spoon Kitchen
• 
Mexico: The Cookbook by Margarita Carrillo Arronte
• 
Elizabeth Street Cafe / Vietnamese Cuisine from the Elizabeth Street Cafe by Tom Moorman and Larry McGuire andJulia Turshen
• 
The Latin American Cookbook by Virgilio Martinez
• 
The Turkish Cookbook by Musa Dağdeviren
• 
Room for Dessert by Will Goldfarb
• 
Peru: The Cookbook by Gastón Acurio
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Benu by Corey Lee
• 
Japan: The Cookbook by Nancy Singleton Hachisu
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The Greek Vegetarian Cookbook by Heather Thomas
• 
The German Cookbook by Alfons Schuhbeck
• 
The Modern Art of Chinese Cooking by Barbara Tropp
• 
Classic Indian Cooking by Julie Sahni
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The Top One Hundred Pasta Sauces by Diane Seed
• 
The Chinese Cookbook by Craig Claiborne and Virginia Lee
• 
The Complete Book of Soups and Stews, Updatedby Bernard Clayton
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The Picayune's Creole Cook Book by The Picayune
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Preserving: Conserving, Salting, Smoking, Picklingby Ginette Mathiot and Clotilde Dusoulier
• 
Food in England by Dorothy Hartley
• 
Maida Heatter's Brand-New Book of Great Cookiesby Maida Heatter
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The Swiss Cookbook by Nika Hazelton
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The British Cookbook by Ben Mervis
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Ketty Thull - A Sense of Home: Recipes & Stories from Luxembourg by Carlo Sauber and Carole Theisen
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The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life by Timothy Ferriss
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50 Chowders: One Pot Meals - Clam, Corn and Beyondby Jasper White
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7000 Islands: Cherished Recipes and Stories from the Philippines by Yasmin Newman
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A16: Food + Wine by Nate Appleman and Shelley Lindgrenand Kate Leahy
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The Advanced Professional Pastry Chef: Advanced Baking and Pastry Techniques by Bo Friberg
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Always Add Lemon: Recipes You Want to Cook, Food You Want to Eat by Danielle Alvarez
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America: The Cookbook: A Culinary Road Trip Through the 50 States by Gabrielle Langholtz
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The American Diner Cookbook: More Than 450 Recipes and Nostalgia Galore by Elizabeth McKeon and Linda Everett
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The America's Test Kitchen Family Baking Book: The Only Baking Book You'll Ever Need by America's Test Kitchen Editors
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The America's Test Kitchen Healthy Family Cookbook: A New, Healthier Way to Cook Everything from America's Most Trusted Test Kitchen by America's Test Kitchen Editors
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Ana Roš: Sun and Rain by Ana Roš
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Anne's Kitchen - My Luxembourg: Home Sweet Homeby Anne Faber
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Aquavit: And the New Scandinavian Cuisine by Marcus Samuelsson
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The Arabesque Table: Contemporary Recipes from the Arab World by Reem Kassis
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The Art and Science of Culinary Preparation: A Culinarian's Manual by Jerald W Chesser
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The Art and Science of Foodpairing: 10,000 Flavour Matches that will Transform the Way you Eat by Peter Coucquyt and Bernard Lahousse and Johan Langenbick
• 
The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados by Diana Kennedy
• 
Asian Flavors of Jean-Georges: Featuring More Than 175 Recipes From Spice Market, Vong, And 66 by Jean-Georges Vongerichten
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At Blanchard's Table: A Trip to the Beach Cookbookby Melinda Blanchard and Robert Blanchard
• 
Australia: The Cookbook by Ross Dobson
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Baking by Hand: Make the Best Artisanal Breads and Pastries Better Without a Mixer by Andy King and Jackie King
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Baking with Julia: Savor the Joys of Baking with America's Best Bakers by Julia Child and Dorie Greenspan
• 
Bedfordshire Clangers and Lardy Cake: Traditional foods from the South and South East by Laura Mason and Catherine Brown
• 
Bernard Clayton's Complete Book of Small Breads: More Than 100 Recipes for Rolls, Buns, Biscuits, Flatbreads, Muffins, and Other Small Breads of the World by Bernard Clayton
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The Best American Recipes 2002-2003: The Year's Top Picks From Books, Magazines, Newspapers and the Internetby Molly Stevens and Fran McCullough
• 
The Best of Vietnamese & Thai Cooking: Favorite Recipes from Lemon Grass Restaurant and Cafes by Mai Pham
• 
The Book of Schmaltz: Love Song to a Forgotten Fatby Michael Ruhlman
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Bread Is Gold: Extraordinary Meals with Ordinary Ingredients by Massimo Bottura
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Breakfast: The Cookbook by Emily Elyse Miller
• 
Brunch: 100 Recipes from Five Points Restaurant by Marc Meyer and Peter Meehan
• 
The Charleston Chef's Table: Extraordinary Recipes from the Heart of the Old South by Holly Herrick
• 
The Chefs of The Times: 250 Recipes and Reflections From Some Of America's Most Creative Chefs, Based On The Popular Column in The New York Times by Michalene Busico
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The Chesapeake Bay Cookbook: Rediscovering the Pleasures of a Great Regional Cuisine by John Shields
• 
Chicken and Charcoal: Yakitori, Yardbird, Hong Kongby Matt Abergel
• 
China's Food: A Photographic Journey by Reinhart Wolf
• 
The Chinese Kitchen: Recipes, Techniques, Ingredients, History, and Memories from America's Leading Authority on Chinese Cooking by Eileen Yin-Fei Lo
• 
Cocina Sulipeña: Culinary Gems From Old Pampanga - Philippine Book
• 
Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs by Phaidon Press Editors
• 
Comida Cubana: An Illustrated Journey into Cuban Cuisine by Marcella Kriebel
• 
Commander's Kitchen: Take Home the True Tastes of New Orleans With 150 Recipes from Commander's Palace Restaurant by Jamie Shannon and Ti Adelaide Martin
• 
The Complete Robuchon: French Home Cooking for the Way We Live Now with Over 800 Recipes by Joël Robuchon
• 
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook (California Studies in Food and Culture) by Anne Willan andMark Cherniavsky and Kyri Claflin
• 
Cooking in Marfa: Welcome, We've Been Expecting Youby Virginia Lebermann and Rocky Barnette
• 
The Cook's Bible and the Dessert Bible Box Set: The Best of American Home Cooking by Christopher Kimball
• 
The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen by Stephanie Alexander
• 
The Cook's Encyclopaedia of Baking: The Cookbook for Creative Home Baking by Carole Clements
• 
The Cook's Illustrated Guide to Grilling and Barbecue: A Practical Guide for the Outdoor Cook by Cook's Illustrated Magazine
• 
CookSmart: Perfect Recipes for Every Day by Pam Anderson
• 
Cookwise: The Hows & Whys of Successful Cookingby Shirley O. Corriher
• 
Le Cordon Bleu Complete Cook: Home Collection by Le Cordon Bleu
• 
Crusts: The Ultimate Baker’s Book by Barbara Elisi Caracciolo
• 
Cuba: The Cookbook by Madelaine Vazquez Galvez andImogene Tondre
• 
The Culinary Institute of America Breakfast and Brunches: Over 175 New Recipes from the World's Premier Culinary College by The Culinary Institute of America
• 
The Curious Cook: More Kitchen Science and Loreby Harold McGee
• 
Cutting Up in the Kitchen: A Butcher's Guide to Saving Money on Meat & Poultry by Merle Ellis
• 
D.O.M: Rediscovering Brazilian Ingredients by Alex Atala
• 
Dancing Shrimp: Favorite Thai Recipes for Seafoodby Kasma Loha-unchit
• 
Decorating Cakes: A Reference & Idea Book
• 
Decoration by Garuharu (English Edition): Garuharu Master Book Series 3 by Yoon Eun Young
• 
Delia's How to Cook: Book One by Delia Smith
• 
Delia's How to Cook: Book Two by Delia Smith
• 
The Desserts of New York: And How to Eat Them Allby Yasmin Newman
• 
Dim Sum: The Art of the Chinese Tea Lunch by Ellen Leong Blonder
• 
Disney's Family Cookbook: 250 Irresistible Recipes for You and Your Kids by Deanna F. Cook
• 
Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treatby Meike Peters
• 
Eating Korean: From Barbecue to Kimchi, Recipes from My Home by Cecilia Hae Lee
• 
Eating Local: 150 Recipes from the Farm to Your Tableby Janet Fletcher and Sur La Table
• 
Éclair by Garuharu (Korean & English Edition): Garuharu Master Book Series 1 by Yoon Eun Young
• 
The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef Auguste Escoffier Featuring 2,973 Recipes by Auguste Escoffier
• 
The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World by Eve Zibart
• 
The Family Meal: Home Cooking with Ferran Adriàby Ferran Adrià
• 
Fäviken: 4015 Days, Beginning to End by Magnus Nilsson
• 
Filipino Cuisine: Recipes from the Islands
• 
Finding Fire: Cooking at Its Most Elemental by Lennox Hastie
• 
Fish & Shellfish: The Definitive Cook's Companionby James Peterson
• 
Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford andNaomi Duguid
• 
Flavor and Seasoning (The Japanese Culinary Academy's Complete Japanese Cuisine Series): Dashi, Umami and Fermented Food by Japanese Culinary Academy
• 
The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishesby James Briscione and Brooke Parkhurst
• 
Flavours of the Philippines: A Culinary Guide to the Best of the Islands by Glenda Rosales-Barretto
• 
Focus On Food Photography for Bloggers (Focus On Series): Focus on the Fundamentals by Matt Armendariz
• 
The Food & Cooking of Indonesia & the Philippines: Authentic Tastes, Fresh Ingredients, Aroma And Flavor In Over 75 Classic Recipes by Ghillie Basan and Vilma Laus
• 
The Food and Cooking of Germany: Traditions & Ingredients in 60 Regional Recipes by Mirko Trenkner
• 
The Food and Cooking of Peru: Traditions, Ingredients, Tastes and Techniques in 60 Classic Recipes by Flor Arcaya de Deliot
• 
Food for the Emperor: Recipes of Imperial China with a Dictionary of Chinese Cuisine by John D. Keys
• 
Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant by Diana Henry
• 
The Food of Paradise: Exploring Hawaii's Culinary Heritage by Rachel Lauden and Rachel Laudan
• 
The Food of the Philippines: Authentic Recupes from the Pearl of the Orient by Reynoldo G. Alejandro
• 
Food Styling: The Art of Preparing Food for the Cameraby Delores Custer
• 
Fragrant Harbour Taste: The New Chinese Cooking of Hong Kong by Ken Hom
• 
Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill by Frank Stitt
• 
From My Mexican Kitchen: Techniques and Ingredientsby Diana Kennedy
• 
From Our Table To Yours: A Collection of Filipino Family Recipes & Memories by Angelo Comsti
• 
From The Earth: Chinese Vegetarian Cooking by Eileen Yin-Fei Lo
• 
Galing Galing Philippine Cuisine: Food As Prepared in Philippine Homes by Nora Daza and Mariles Daza
• 
Garde Manger, Revised and Updated Third Edition: The Art and Craft of the Cold Kitchen by The Culinary Institute of America
• 
Gizzi's Healthy Appetite: Food to Nourish the Body and Feed the Soul by Gizzi Erskine
• 
The Glorious Foods of Greece: Traditional Recipes from the Islands, Cities, and Villages by Diane Kochilas
• 
The Good Cookie: Over 250 Delicious Recipes from Simple to Sublime by Tish Boyle
• 
The Gourmet Cookbook: More Than 1000 Recipesby Gourmet Magazine Editors and Ruth Reichl
• 
The Gourmet Mexican Kitchen: A Cookbook: Bold Flavors for the Home Chef by Shannon Bard
• 
Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl
• 
A Great American Cook: Recipes From The Home Kitchen of One Of Our Most Influential Chefs by Jonathan Waxman
• 
Greece: The Cookbook by Vefa Alexiadou
• 
Grilling: Exciting International Flavors from the The Culinary Institute of America by Curtis Parker and The Culinary Institute of America
• 
The Hairy Bikers' Perfect Pies: The Ultimate Pie Bible from the Kings of Pie by Si King and Dave Myers and Hairy Bikers
• 
Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes by Maya Angelou
• 
Hollywood du Jour: Lost Recipes of Legendary Hollywood Haunts by Betty Goodwin
• 
How To Be a Domestic Goddess: Baking and the Art of Comfort Food (UK) by Nigella Lawson
• 
How to Cook Everything: The Basics: Simple Recipes Anyone Can Cook by Mark Bittman
• 
How to Cook Like a Southerner: Classic Recipes from the South's Best Down-Home Cooks by Johnnie Gabriel
• 
The Hudson River Valley Cookbook: A Leading American Chef Savors the Region's Bounty by Waldy Malouf and Molly Finn
• 
Indian Food: A Historical Companion by K. T. Achaya
• 
Institut Paul Bocuse Gastronomique: The Definitive Step-by-Step Guide to Culinary Excellence by Institut Paul Bocuse
• 
Introduction to Japanese Cuisine: Nature, History and Culture by Japanese Culinary Academy
• 
Ismail Merchant's Passionate Meals: The New Indian Cuisine for Fearless Cooks and Adventurous Eaters by Ismail Merchant
• 
It Rains Fishes: Legends, Traditions and the Joys of Thai Cooking by Kasma Loha-unchit
• 
James Beard's Simple Foods: 40 Cooking Lessons by America's Greatest Cook by James A. Beard
• 
Jamie's Dinners: The Essential Family Cookbook by Jamie Oliver
• 
Japanese Cooking: The Traditions, Techniques, Ingredients and Recipes by Emi Kazuko
• 
The Japanese Kitchen: 250 Recipes in a Traditional Spiritby Hiroko Shimbo
• 
Jean-Georges: Cooking at Home with a Four-Star Chefby Jean-Georges Vongerichten and Mark Bittman
• 
JGV: A Life in 12 Recipes by Jean-Georges Vongerichten
• 
The Joy of Wokking: A Chinese Cookbook by Martin Yan
• 
Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant by Yoshihiro Murata
• 
Kaukasis: The Cookbook: A Culinary Journey Through Georgia, Azerbaijan & Beyond by Olia Hercules
• 
King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains by King Arthur Flour
• 
Knack Gourmet Cooking on a Budget: Essential Recipes & Techniques from Professional Kitchens by Michalene Busicoand Jennifer Clair
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Kulinarya: A Guidebook to Philippine Cuisine, Expanded Second Edition by Glenda Barretto and Conrad Calalang andMargarita Fores and Myrna Segismundo and Jessie Sincioco andClaude Tayag
• 
The Lavender Cookbook: Appetizers, Side Dishes, Meat and Seafood, Breads, Desserts, and More! by Sharon Shipley
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Liguria: The Cookbook: Recipes from the Italian Rivieraby Laurel Evans
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Local Flavors: Cooking and Eating from America's Farmers' Markets by Deborah Madison
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Longthroat Memoirs: Soups, Sex and Nigerian Taste Budsby Yemisi Aribisala
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Lost Recipes: Meals to Share With Friends and Familyby Marion Cunningham
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Louis Osteen's Charleston Cuisine: Recipes from a Lowcountry Chef by Louis Osteen
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A Love Affair with Southern Cooking: Recipes and Recollections by Jean Anderson
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Lucky Peach All About Eggs: Everything We Know About the World's Most Important Food by Rachel Khong and The Editors of Lucky Peach
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Lummi: Island Cooking by Blaine Wetzel
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Macedonia: The Cookbook: Recipes and Stories from the Balkans by Katerina Nitsou
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The Madhur Jaffrey Cookbook: Over 650 Indian, Vegetarian and Eastern Recipes by Madhur Jaffrey
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Mama Dip's Kitchen: With More Than 250 Traditional Southern Recipes by Mildred Council
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Marco Made Easy: A Three-star Chef Makes It Simpleby Marco Pierre White
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Marque: A Culinary Adventure by Mark Best
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Martin Yan's Asia: Favorite Recipes from Hong Kong, Singapore, Malaysia, the Philippines, and Japan by Martin Yan
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Masala & Meatballs: Incredible Indian Dishes with an American Twist by Asha Shivakumar
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The Mezze Cookbook: Sharing Plates from the Middle East by Salma Hage
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Michel Roux New Creative Techniques: From a French Master Chef by Michel Roux
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Milkier Pigs & Violet Gold: Philippine Food Storiesby Bryan Koh
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Mission Street Food: Recipes and Ideas from an Improbable Restaurant by Anthony Myint and Karen Leibowitz
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Modernist Bread (Indexed - Read Notes): The Art and Science by Nathan Myhrvold and Francisco J. Migoya
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Modernist Cuisine: The Art and Science of Cookingby Nathan Myhrvold and Chris Young and Maxime Bilet
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Mollie Katzen's Still Life with Menu Cookbook (Revised edition): Over 200 Delicious Vegetarian Recipes with Original Art by Mollie Katzen
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Molto Italiano: Simple Italian Recipes for Cooking at Home by Mario Batali
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Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto
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The Muffin Book: The Only Muffin Book You Will Ever Need
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Mukoita I, Cutting Techniques - Fish: The Japanese Culinary Academy's Complete Japanese Cuisine by Japanese Culinary Academy
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Mukoita II, Cutting Techniques: Seafood, Poultry and Vegetables (The Japanese Culinary Academys Complete Japanese Cuisine Series) by Japanese Culinary Academy andMasahiro Nakata and Others
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My Favorite Ingredients: An Enticing Collection of Recipesby Skye Gyngell
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Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--From Thursday Nights at Campanile by Nancy Silvertonand Teri Gelber
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The New American Chef: Bringing Home the Best of Food and Flavor from Around the World by Andrew Dornenburg andKaren Page
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The New Food Lover's Tiptionary: More Than 6,000 Food and Drink Tips, Secrets, Shortcuts, and Other Things Cookbooks Never Tell You by Sharon Tyler Herbst
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The New German Cookbook: More Than 230 Contemporary and Traditional Recipes by Jean Anderson andHedy Würz
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The New Making of a Cook: The Art, Techniques, and Science of Good Cooking by Madeleine Kamman
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Nixtamal: A guide to masa preparation in the United States by Masienda / MiniSuper Studio
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Not Afraid of Flavor: Recipes From Magnolia Grill by Ben Barker and Karen Barker
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Octaphilosophy: The Eight Elements of Restaurant Andréby André Chiang
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On Vegetables: Modern Recipes for the Home Kitchenby Jeremy Fox and Noah Galuten
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One Spice, Two Spice: American Food, Indian Flavorsby Floyd Cardoz and Jane Daniels Lear
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Parwana: Recipes and Stories from an Afghan Kitchenby Durkhanai Ayubi and Farida Ayubi and Fatema Ayubi
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Pastry: Savory & Sweet by Michel Roux
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Patricia Wells' Trattoria: Simple and Robust Fare Inspired by the Small Family Restaurants of Italy by Patricia Wells
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Persiana: Recipes from the Middle East & Beyondby Sabrina Ghayour
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Plate to Pixel: Digital Food Photography & Stylingby Hélène Dujardin
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Pleasures of the Vietnamese Table: Recipes and Reminiscences from Vietnam's Best Market Kitchens, Street Cafes, and Home Cooks by Mai Pham
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Preservation Society Home Preserves: 100 Modern Recipes by Camilla Wynne
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Quay: Food Inspired by Nature by Peter Gilmore
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Quintet of Cuisines (Foods of the World): Switzerland, The Low Countries, Poland, Bulgaria and Romania, and North Africa by Michael Field and Frances Field and Time-Life Books
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Raw: Recipes for a Modern Vegetarian Lifestyle by Solla Eiriksdottir
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The Red Cat Cookbook: 125 Recipes from New York City's Favorite Neighborhood Restaurant by Jimmy Bradley andAndrew Friedman
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Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop
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Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Rick Bayless
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Risotto: Collected Recipes from Williams-Sonomaby Kristine Kidd
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River Road Recipes II: A Second Helping by Junior League of Baton Rouge
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Rooza: A Journey through Islamic Cuisine Inspired by Ramadan and Eid by Nadiya Hussain
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Russian Heritage Cookbook: A Culinary Heritage Preserved Through 360 Authentic Recipes by Lynn Visson
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Saha: A Chef's Journey Through Lebanon and Syriaby Greg Malouf and Lucy Malouf
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Salsas That Cook: Using Classic Salsas to Enliven Our Favorite Dishes by Rick Bayless and Jean Marie Brownson andDeann Groen Bayless
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Samarkand: Recipes & Stories from Central Asia & The Caucasus by Caroline Eden and Eleanor Ford
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Sarabeth's Good Morning Cookbook: Breakfast, Brunch, and Baking by Sarabeth Levine
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Savor The Moment: Entertainment Without Reservationsby Florida Junior League of Boca Raton Florida and Junior League of Boca Raton
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The Science of Good Food: The Ultimate Reference on How Cooking Works by David Joachim and Andrew Schloss
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Secrets of the Red Lantern: Stories and Recipes from the Heart by Pauline Nguyen and Luke Nguyen and Mark Jensen
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The Seventh Daughter: My Culinary Journey from Beijing to San Francisco by Cecilia Chiang and Lisa Weiss
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Share: The Cookbook That Celebrates Our Common Humanity by Women for Women International
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Shunju: New Japanese Cuisine: Sensational Recipes from Tokyo's Most Famous Restaurant by Takashi Sugimoto andMarcia Iwatate
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The Silk Road Gourmet, Volume One: Western and Southern Asia: A Journey Through the Cuisines of Georgia, Armenia, Azerbaijan, Iran, Afghanistan, Pakistan, Bangladesh, India, and Sri Lanka by Laura Kelley
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Simple & Classic: 123 Step-by-Step Recipes by Jane Hornby
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Simple Cuisine: The Easy, New Approach to Four-Star Cooking by Jean-Georges Vongerichten
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Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication by Jean-Georges Vongerichtenand Mark Bittman
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Six Basic Cooking Techniques: Culinary Essentials for the Home Cook by Jennifer Clair
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Smokestack Lightning: Adventures In The Heart of Barbecue Country by Lolis Eric Elie and Frank Stewart
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Souk: Feasting at the Mezze Table by Nadia Zerouali andMerijn Tol
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Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore by Robert Danhi
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Spice Health Heroes: Featuring Recipes from José Andrés, April Bloomfield, Peter Gordon, Judy Joo and Lidia Bastianich by Natasha MacAller
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Stop and Smell the Rosemary: Recipes and Traditions to Remember by Junior League of Houston
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Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine by Olia Hercules
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SUQAR: Desserts & Sweets from the Modern Middle Eastby Greg Malouf and Lucy Malouf
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Sweet & Southern: Classic Desserts with a Twist by Ben Mims
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Talk About Good!: Le Livre de la Cuisine de Lafayetteby Lafayette Junior League Members
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Tarte by Garuharu (Korean & English Edition): Garuharu Master Book Series 2 by Yoon Eun Young
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A Taste of Heritage: The New African-American Cuisineby Joe Randall and Toni Tipton-Martin
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Tikim: Essays on Philippine Food and Culture (Gendering the Trans-pacific World) by Doreen Fernandez
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To Asia, With Love: Everyday Asian Recipes and Stories from the Heart by Hetty Lui McKinnon
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Toast & Jam: Modern Recipes for Rustic Baked Goods and Sweet & Savory Spreads by Sarah Owens
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Today's Special: 20 Leading Chefs Choose 100 Emerging Chefs by Phaidon Editors
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Tu Casa Mi Casa: Mexican Recipes for the Home Cookby Enrique Olvera
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Turn Up the Heat with G. Garvin: More Than 200 Incredible Recipes from the Chef Who Keeps It Super Simpleby Gerry Garvin
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The Ultimate Brownie Book: Thousands of Ways To Make America's Favorite Treat, Including Blondies, Frostings, And Doctored Browie Mixes by Bruce Weinstein
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The Ultimate Chinese and Asian Cookbook: The Definitive Cook's Collection - 400 Step-by-step Recipes by Linda Doeser
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Under Coconut Skies: Old and New Recipes from the Philippines by Yasmin Newman
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Understanding Food: Principles and Preparation by Amy Brown
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Urban Italian: Simple Recipes and True Stories from a Life in Food by Andrew Carmellini and Gwen Hyman
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What is Cooking?: The Action: Cooking, The Result: Cuisine by Ferran Adrià
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What Katie Ate: Recipes and Other Bits and Bobs by Katie Quinn Davies
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Where Flavor Was Born: Recipes and Culinary Travels Along the Indian Ocean Spice Route by Andreas Viestad
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Williams-Sonoma Kitchen Companion: The A to Z Everyday Cooking, Equipment, and Ingredients
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The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing by Grace Young
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A Work in Progress: A Journal by René Redzepi
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Yucatán: Recipes from a Culinary Expedition by David Sterling
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The Zwilling J. A. Henckels Complete Book of Knife Skills: The Essential Guide to Use, Techniques and Careby Jeffrey Elliot and James P Dewan