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All books
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- Bugialli on Pasta (1)
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By Giuliano Bugialli -
Reference
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- Culinary Artistry (10)
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By Andrew Dornenburg, Karen Page -
Reference
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- Classic Lebanese Cuisine (2)
- 170 Fresh and Healthy Mediterranean Favorites
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By Kamal Al-Faqih -
Reference
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- The Lebanese Cookbook (1)
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Reference
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- Dough (5)
- Simple Contemporary Breads
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By Richard Bertinet -
Reference
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- The Food of Campanile (1)
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By Mark Peel -
Reference
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- Nancy Silverton's Pastries from the La Brea Bakery (3)
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By Nancy Silverton, Teri Gelber -
Reference
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- Bread Matters (2)
- Why and How to Make Your Own
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By Andrew Whitley -
Reference
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- On Toast (3)
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By Susannah Blake -
Reference
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- Anita Stewart's Canada (1)
- The Food/The Recipes/The Stories
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By Anita Stewart -
Reference
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- Glazed America (1)
- a history of the doughnut
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By Paul R. Mullins -
Reference
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- The Donut Book (5)
- (The Whole Story in Words, Pictures & Outrageous Tales)
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By Steinberg, Michael (FRW), Jane (FRW)/ Stern, … -
Reference
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- The Donut (1)
- A Canadian History
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By Steve Penfold -
Reference
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- Village Baker (1)
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By Joe Ortiz -
Reference
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- Gaufres et beignets (1)
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By Losange -
Reference
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