Gastronomy History
Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All (Cook's Country)
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The Big Oyster: History on the Half Shell
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Reata: Legendary Texas Cooking [A Cookbook]
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A Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites & More (American Palate)
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Sacred Food: Cooking for Spiritual Nourishment
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Dangerous Tastes: The Story of Spices (California Studies in Food and Culture)
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Oil & Vinegar
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Forgotten Recipes: From the Magazines You Loved and the Days You Remember
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The Lewis and Clark Cookbook: Historic Recipes from the Corps of Discovery and Jefferson's America
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A Leechbook or Collection of Medical Recipes of the Fifteenth Century 1934
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The Scots kitchen: Its traditions and lore, with old-time recipes
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A Social History of Tea
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The Curiosities of Food: Or the Dainties and Delicacies of Different Nations Obtained from the Animal Kingdom
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Cupboard Love: A Dictionary Of Culinary Curiosities
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The Billionaire's Vinegar: The Mystery of the World's Most Expensive Bottle of Wine
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The Food and Feasts of Jesus: The Original Mediterranean Diet, with Menus and Recipes (Religion in the Modern World)
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White House Chef: Eleven Years, Two Presidents, One Kitchen
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Spoonbread and Strawberry Wine: 25th Edition
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Wolfgang Puck Cookbook
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Inventing Wine: A New History of One of the World's Most Ancient Pleasures
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The Complete Beer Course: Boot Camp for Beer Geeks: From Novice to Expert in Twelve Tasting Classes
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Foodimentary: Celebrating 365 Food Holidays with Classic Recipes
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Tea and Crumpets
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A History of the World in 6 Glasses
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