Gastronomy History
A Baghdad Cookery Book
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Eating Words: A Norton Anthology of Food Writing
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The Oldest Cuisine in the World: Cooking in Mesopotamia
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The Inn at Little Washington Cookbook: A Consuming Passion
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Curry: A Tale of Cooks and Conquerors
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In the Devil's Garden: A Sinful History of Forbidden Foods
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Cooking Apicius
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Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes
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Dining at Monticello: In Good Taste and Abundance
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White House Chef: Eleven Years, Two Presidents, One Kitchen
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The Martha Washington Cook Book
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Grains, Greens, and Grated Coconuts: Recipes and Remembrances of a Vegetarian Legacy
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Venice and Food
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1896 Boston Cooking-School Cookbook
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The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice
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American Food Writing: An Anthology with Classic Recipes: A Library of America Special Publication
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Lost Restaurants of Napa Valley and Their Recipes
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Cuisine and Empire: Cooking in World History (Volume 43)
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Feasts and Fasts: A History of Food in India (Foods and Nations)
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Baking in America: Traditional and Contemporary Favorites from the Past 200 Years
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Lost Recipes of Prohibition: Notes from a Bootlegger's Manual
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Spade, Skirret and Parsnip
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At Freedom's Table: More Than 200 Years of Recipes and Remembrance from Military Wives
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