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The Food Lab: Better Home Cooking Through Science (Hardcover) By J. Kenji López-Alt $49.95 |
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Jacques Pépin Art Of The Chicken: A Master Chef's Paintings, Stories, and Recipes of the Humble Bird (Hardcover) By Jacques Pépin $30.00 |
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Six Seasons: A New Way with Vegetables (Hardcover) By Joshua McFadden, Martha Holmberg (With) $40.00 |
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Milk Street: Cook What You Have: Make a Meal Out of Almost Anything (A Cookbook) (Hardcover) By Christopher Kimball $35.00 |
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Cook As You Are: Recipes for Real Life, Hungry Cooks, and Messy Kitchens: A Cookbook (Book) By Ruby Tandoh $35.00 |
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Bourdain: The Definitive Oral Biography (Paperback) By Laurie Woolever $19.99 |
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Cooking with Mushrooms: A Fungi Lover's Guide to the World's Most Versatile, Flavorful, Health-Boosting Ingredients (Hardcover) By Andrea Gentl $29.95 |
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Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [A baking book] (Hardcover) By Ken Forkish $35.00 |
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Win Son Presents a Taiwanese American Cookbook (Hardcover) By Josh Ku, Trigg Brown, Cathy Erway $40.00 |
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Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals (Hardcover) By Giulia Scarpaleggia $35.00 |
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Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes [A Cookbook] (Hardcover) By Missy Robbins, Talia Baiocchi $40.00 |
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Dishoom: The first ever cookbook from the much-loved Indian restaurant (Hardcover) By Shamil Thakrar, Kavi Thakrar, Naved Nasir $35.00 |
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