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Green Fire: Extraordinary Ways to Grill Fruits and Vegetables, from the Master of Live-Fire Cooking

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The Wok: Recipes and Techniques

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Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes

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Grains for Every Season: Rethinking our Way with Grains

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Take One Fish : The New School of Scale-to-Tail Cooking and Eating

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Nixtamal: A Guide to Masa Preparation in the United States

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Art Of The Chicken: A Master Chef's Paintings, Stories, and Recipes of the Humble Bird

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The Whole Fish: New Way to Cook, Eat and Think

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Blood: With Recipes

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The Butcher's Book

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The Oxford Companion to Spirits & Cocktails

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The Joy of Pizza: Everything You Need to Know

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Noma Guide to Fermentation: Foundations of Flavor

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Ruffage: A Practical Guide to Vegetables

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Ramen Forever: An Artist's Guide to Ramen

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Limes

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Short Stack Avocados

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American Sfoglino

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Homemade Pizza

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That Noodle Life: Soulful, Savory, Spicy, Slurpy

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The Book of Difficult Fruit: Arguments for the Tart, Tender, and Unruly (with recipes)

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Seven Fires: Grilling the Argentine Way

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Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto

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Forager Chef's Book of Flora, The: Recipes and Techniques for Edible Plants from Garden, Field, and Forest

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Mallmann on Fire: 100 Recipes

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Mushrooms in the Middle: A Smallhold Cookbook

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Cool Beans; The Ultimate Guide to Cooking With the World's Most Versatile Plant-

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Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France

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The Zero-Waste Chef: Plant-Forward Recipes and Tips for a Sustainable Kitchen and Planet

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Masa: Techniques, Recipes, and Reflections on a Timeless Staple

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Taming Fruit: How Orchards Have Transformed the Land, Offered Sanctuary, and Inspired Creativity

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Le Grand Livre De La Charcuterie

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The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World

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The Rancho Gordo Vegetarian Kitchen Volume 1: Everyday Cooking with Heirloom Beans, Vegetables, Greens, and Grains

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Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season

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Meat: Everything You Need to Know

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Short Stack Maple Syrup

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The Outdoor Kitchen: Live-fire Cooking from the Grill

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Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen - and Everything in Betwee

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Rancho Gordo Vegetarian Kitchen Volume 2 cover

The Rancho Gordo Vegetarian Kitchen Volume 2: More Everyday Cooking with Heirloom Beans, Vegetables, Greens, and Grains

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Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes

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Short Stack Buttermilk

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Vegetables Unleashed: A Cookbook

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Pate, Confit, Rillette: Recipes from the Craft of Charcuterie

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The Joy of Seafood: The All-purpose Seafood Cookbook With More Than 900 Recipes

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The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment

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The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food

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Salad Freak: Recipes to Feed a Healthy Obsession

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Charcuterie: Leçons en Pas à Pas

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Peter Callahan's Party Food

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