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Seafood Simple

Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes

The Dry Aging Bible

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

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

The Wok: Recipes and Techniques

Fagioli: The Bean Cuisine of Italy

The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen

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

Grains for Every Season: Rethinking our Way with Grains

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

Fish Butchery: Mastering The Catch, Cut And Craft

Waffle House Vistas (second edition)

The Scarr's Pizza Cookbook: New York-Style Pizza for Everybody

The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table

Noma Guide to Fermentation: Foundations of Flavor

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

Salad Freak: Recipes to Feed a Healthy Obsession

Preserved: Condiments (Volume 1)

On the Hummus Route: A Journey Between Cities, People, and Dreams

French Charcuterie at Home: Terrines, Rillettes, Saucisse, and Patés En Croûte

Rice the Italian Way

Pulp: A Practical Guide to Cooking with Fruit

Cooking with Mushrooms A Fungi Lover's Guide to the World's Most Versatile, Flavorful, Health-Boosting Ingredients

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

Blood: With Recipes

Preserved: Fruit (Volume 2)

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

Six Seasons of Pasta: A New Way with Everyone's Favorite Food

Nixtamal: A Guide to Masa Preparation in the United States

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Single Subject

Seafood Simple

Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes

The Dry Aging Bible

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

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

The Wok: Recipes and Techniques

Fagioli: The Bean Cuisine of Italy

The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen

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

Grains for Every Season: Rethinking our Way with Grains

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

Fish Butchery: Mastering The Catch, Cut And Craft

Waffle House Vistas (second edition)

The Scarr's Pizza Cookbook: New York-Style Pizza for Everybody

The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table

Noma Guide to Fermentation: Foundations of Flavor

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

Salad Freak: Recipes to Feed a Healthy Obsession

Preserved: Condiments (Volume 1)

On the Hummus Route: A Journey Between Cities, People, and Dreams

French Charcuterie at Home: Terrines, Rillettes, Saucisse, and Patés En Croûte

Rice the Italian Way

Pulp: A Practical Guide to Cooking with Fruit

Cooking with Mushrooms A Fungi Lover's Guide to the World's Most Versatile, Flavorful, Health-Boosting Ingredients

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

Blood: With Recipes

Preserved: Fruit (Volume 2)

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

Six Seasons of Pasta: A New Way with Everyone's Favorite Food

Nixtamal: A Guide to Masa Preparation in the United States

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