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- Charcuterie (1)
- The Craft of Salting, Smoking, and Curing
- By Ruhlman, Michael Ruhlman, Thomas Keller, …
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- Biro (1)
- European-Inspired Cuisine (Kitchens of Biro) (Kitchens of Biro)
- By Marcel Biro, Shannon Kring Biro
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Finished
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- Shunju (1)
- New Japanese Cuisine
- By Charlie Trotter, Masano Kawana, Takashi Sugimoto, …
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- Nobu Now (1)
- By Nobuyuki Matsuhisa
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- A Culinary Life, Books 1-2
- By Susur Lee, Jacob Richler, Sara Angel
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- Caribbean Cooking (1)
- (Secrets of)
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- Island Thyme (1)
- By The Bermuda Junior Service League
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- Eating Cuban (1)
- 120 Recipes from the Streets of Havana to American Shores
- By Martin Jacobs, Beverly Cox
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- A Chef in Provence (1)
- By Edouard Loubet
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- A Taste Of The Past (1)
- By John Lane
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- Grand Canyon Cook Book (1)
- Southwestern Recipes from Arizona's Natural Wonder
- By Bruce Fischer, Roberta Salts, Bobbi Fischer
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- Hot Chefs Hip Cuisine (1)
- Recipes: 33 of the World's Most Innovative Chefs
- By Melisa Teo, Sandi Butchkiss
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