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Practical Kitchen Work, Michel Maincent
$30.00
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The Cuisines of Mexico, Diana Kennedy
$20.00
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Moosewood Favorites
$20.00
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The Wines of Bordeaux, Edmund Penning-Rowsell
$40.00
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The DOCG Wines
$10.00
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Wine & Food Pairing, Tony DiDio, Amy Zavatto
$10.00
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Carving and Boning LIke an Expert, Oreste Carnevali
$10.00
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Fish & Shellfish, James Peterson
$60.00
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All About Roasting, Molly Stevens
$30.00
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Meat, James Peterson
$60.00
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Vegetables, Barbara Kafka
$20.00
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Animal, Vegetable, Miracle, Barbara Kingsolver
$10.00
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The Man Who Ate Too Much
$10.00
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Blood, Bones & Butter, Gabrielle Hamilton
$10.00
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La Bonne Table, Ludwig Bemelmans
$10.00
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Best Food Writing 2001, edited by Holly Hughes
$10.00
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Stuffed, Patricia Volk
$10.00
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Heads iin Beds, Jacob Tomsky
$0.00
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An Everlasting Meal, Tamar Adler
$10.00
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It Must Be Something I Ate, Jeffrey Steingarten
$10.00
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The French Chef in America, Alex Prud'homme
$30.00
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Fannie's Last Supper, Chris Kimball
$10.00
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Soups, Time-Life, Richard Olney
$10.00
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Eggs & Cheese, Tiime-LIfe, Richard Olney
$10.00
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Sauces, James Peterson
$60.00
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Fabriquez vos fromages, Hugues de Bonardi
$10.00
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Le livre de l'amateur de fromages, Michel Chast, Henry Voy
$10.00
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Fromages Frals et Laits Fermentés, Henriette Lasnet de Lanty
$10.00
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Look & Cook Seafood, Anne Willan
$10.00
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What Einstein Told His Cook (2), Robert L. Wolke
$10.00
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Manresa, David Kinch
$25.00
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Molecular Gastronomy, Jose Sanchez
$30.00
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Salt, Fat, Acid, Heat, Samin Nosrat
$30.00
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The Kitchen as Laboratory, César Vega, Job Ubbink, Erik van der Linden
$20.00
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Révélations gastronomiques, Hervé This (in French)
$25.00
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Taste Buds and Molecules, François Chartier
$25.00
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Molecular Gastronomie, Hervé This
$30.00
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Notes from a Kitchen, Jeff Scott, Blake Beshore
$250.00
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Modernist Cooking
$400.00
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European Specialties, Culinaria
$90.00
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Origin, Ben Shewry
$100.00
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Town Country, Geoffrey Zakarian
$20.00
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Modernist Cuisine at Home, Nathan Myhrvold
$100.00
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Indian Cuisine Diabetes Cookbook
$10.00
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Flavors of India, Madhur Jaffrey
$25.00
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A Taste of India, Madhur Jaffrey
$20.00
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The Cooking of China, Emily Hahn (Time-Life)
$10.00
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Asian Ingredients, Bruce Cost
$15.00
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The Cooking of India, Santha Rama Rau (Time Life)
$10.00
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Japanese Home Cooking, Sonoko Sakai
$20.00
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Shunju, Tashi Sugimoto
$30.00
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Japanese Cooking, A Simple Art, Shizuo Tsuji
$40.00
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Sushi, Mia Detrick
$10.00
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The Book of Sushi, Kinjiro Omae, Yuzuru Tachibana
$10.00
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The Sushi Handbook, Kenji Kumagai
$10.00
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A Taste of Japan, Donald Richie
$10.00
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An American Taste of Japan, Elizabeth Andoh
$50.00
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Quick and Easy Sushi Cook Book, Heihachiro Tohyama, Yukiko Moriyama
$10.00
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Fermented, Jill Ciciarelli
$20.00
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Washoku, Elizabeth Andoh
$40.00
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Chinese Cuisine, Susanna Foo
$20.00
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The Chinese Cookbook, Craig Claiborne, Virginia Lee
$10.00
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China Moon Cookbook, Barbara Tropp
$20.00
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Kaiseki: Zen Tastes in Japanese Cooking, Kaichi Tsuji
$100.00
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Mangoes & Curry Leaves, Jeffrey Alford, Naomi Duguid
$40.00
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Australia: The Beautiful Cookbook, staff of five
$15.00
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The Modern Art of Chinese Cooking, Barbara Tropp
$10.00
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The Thousand Recipe Chinese Cookbook, Gloria Bley Miller
$10.00
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The Young Thailand Cookbook, Wandee Young, Byron Ayanoglu
$10.00
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The Taste of Thailand, Vatcharin, Bhumichitr
$15.00
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The Original Thai Cookbook, Jennifer Brennan
$15.00
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Practical Thai Cooking, Puangkram Schmitz, Michael Worman
$15.00
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Spice: The History of a Temptation, Jack Turner
$20.00
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True Thai, Victor Sodsook
$25.00
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Fresh Inspirations, Susanna Foo
$20.00
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Indonesian Food and Cookery, Sri Owen
$20.00
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Asian Pickles, Karen Solomon
$20.00
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Flavours of Korea, Marc and Kim Millon
$20.00
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Simple Art of Vietnamese Cooking, Binh Duong, Marcia Kiesel
$30.00
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One-dish Meals of Asia, Jennifer Brennan
$15.00
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The Cuisines of Asia, Jennifer Brennan
$20.00
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The Good Food of Szechwan, Robert Delft
$10.00
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Foods of Vietnam, Nicole Routhier
$50.00
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Bruce Cost's Asian Ingredients, Bruce Cost
$20.00
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Seductions of Rice, Jeffrey Alford, Naomi Duguid
$20.00
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Antiques Table, Sheila Chefetz
$20.00
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Ad Hoc at Home, Thomas Keller
$35.00
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Larousse Gastronomique, Prosper Montagne (English version)
$40.00
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The Aviary Cocktail, Allen & Sarah Hamburger, Micah Melton, Nick Kokonas, Grant Achatz
$80.00
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Eleven Madison Park, Daniel Humm, Will Guuidara
$120.00
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Mugaritz, Andoni Luis Aduriz
$120.00
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El Bulli 2003/2004, Adria Ferran
$500.00
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The Art of Dining, Sara Paston-Williams
$30.00
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Food: The History of Taste, edited by Paul Freedman
$30.00
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The Table Beckons, Alain Senderens
$15.00
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One Spice, Two Spice, Floyd Cardoz
$20.00
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The Exotic Kitchens of Indonesia, Copeland Marks
$20.00
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The New Spanish Table, Anya von Bremen
$20.00
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Baking in America, Greg Patent
$20.00
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Demolition Desserts, Elizabeth Faulkner
$10.00
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Classic Home Desserts, Richard Sax
$15.00
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The All New Good Housekeeping Cookbook, edited Susan Westmoreland
$15.00
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The Bread Baker's Apprentice, Peter Reinhart
$15.00
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In the Sweet Kitchen, Regan Daley
$10.00
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The Weekend Baker, Abigail Johnson Dodge
$10.00
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Book of Tarts, Maury Rubin
$10.00
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Desserts, Nancy Silverton
$20.00
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Amy's Bread, Amy Scherber & Kim Dupree
$10.00
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Sweet Miniatures, Flo Braker
$10.00
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The Professional Pastry Chef, Bo Friberg
$100.00
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Death by Chocolate Cakes, Marcel Desaulniers
$20.00
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Practical Baking, William J. Sultan
$30.00
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Cocolat, Alice Medrich
$15.00
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The Art of the Cake, Bruce Healy, Paul Bugat
$15.00
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The Practical Encyclopedia of Baking, Martha Day
$20.00
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The Best of Better Baking, Marcy Goldman & Yvan Huneault
$10.00
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The Sweet Life, Desserts from Chanterelles, Kate Zuckerman
$15.00
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Traité de pâtisserie artisanale, Roland Bilheux et Alain Escoffier (in French)
$100.00
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Traité de pâtisserie artisanale, Roland Bilheux, Alain Escoffier (in French)
$100.00
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Pains spéciaux et décorés, R. Bileux, A. Escoffier, D. Hervé, J.M. Pouradier (in French)
$100.00
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L'Artisan Traiteur, Cuisine Froide, Denis Ruffel (in French)
$100.00
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Traité de pâtisserie artisanale, volume III, Roland Bileux, Alain Escoffier (in French)
$100.00
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Pastries from the La Brea Bakery, Nancy Silverton
$40.00
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The New French Baker, Sheila Linderman
$15.00
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Perfect Cakes, Nick Malgieri
$15.00
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Secrets of a Jewish Baker, George Greenstein
$15.00
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Pies & Tarts, Martha Stewart
$15.00
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Chocolate, Lisa Yockelson
$20.00
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Professional Baking, Wayne Gisele
$20.00
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Kaffeehaus, Rick Rodgers
$20.00
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Whole Grain Breads, Peter Reinhart
$20.00
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The Cake Bible, Rose Levy Beranbaum
$10.00
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Dessert Techniques, Le Cordon Bleu
$20.00
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Moosewood Restaurant Book of Desserts, The Moosewood Collective
$20.00
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Cuisine of the Creative, James Lambeth, Miles James
$20.00
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The French Cookie Book, Bruce Healy
$10.00
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The Roux Brothers on Patisserie, Michel and Albert Roux
$15.00
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Recipes 1999, Ladies' Home Journal
$10.00
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Death by Chocolate Cookies, Marcel Desaulniers
$10.00
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Traité de pâtisserie artisanale, les pâtes de base, Roland Bilheux, Alain Escoffier (in French)
$120.00
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The Baker's Manual, Joseph Amendola
$10.00
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La Cuisine du Marché, Paul Bocuse (in French)
$20.00
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Reflections on Culinary Artistry, Pierre Gagnaire
$15.00
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The Cookbook, Michael Mina
$20.00
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Bemelman's
$100.00
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La Cuisine, Raymond Oliver
$10.00
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Mediterranean Flavors, Maria Jose Sevilla
$20.00
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Modern Sauces, Martha Holmberg
$20.00
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Mastering Sauces, Susan Volland
$20.00
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My Best, Alain Ducasse
$100.00
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My Best, Daniel Boulud
$35.00
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My Best, Eric Ripert
$100.00
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The Lever House Cookbook, Dan Silverman & Joann Cianciulli
$15.00
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Les recettes de L'Auberge de L'Ill, Paul et Jean-Pierre Haeberlin
$20.00
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Sauces, Louis Diat
$10.00
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The French Cook, Louis Eustache Ode
$20.00
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Making Your Own Cheese & Yogurt, Max Alth
$10.00
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Le Mesnagier de Paris (in old and new French)
$30.00
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Paris à table, Eugène Briffault (in French)
$15.00
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La bonne cuisine du périgord, La Mazille (in French)
$60.00
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Reflexions, Richard Oleny
$50.00
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The Gourmand's Way, Justin Spring
$20.00
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Dubious Honors, MFK Fisher
$10.00
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Le Ricette Regionali Italiane, Anna Goretti della Salda
$250.00
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Italian Cuisine, Tony May
$15.00
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Italian Cuisine, A Cultural History, Alberto Chapatti, Massimo Montanari
$35.00
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il Cucchiaio d'Argento, Editoriale Domus
$20.00
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Celebration Italian Style, Mary Ann Esposito
$15.00
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La Cucina Veneziana, Giuseppe Maffioli (in Italian)
$25.00
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Dizionario del Ghiottone Viaggiatore Italiana, Monica Cesari Sartoni (in Italian)
$10.00
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The Classic Italian Cookbook + More Classic Italian Cooking, Marcella Hazan
$10.00
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Painters and Food: Renaissance Recipes, Gillian Riley
$20.00
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Trattoria, Mary Beth Clark
$10.00
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Rustic Italian Food, David Joachim
$20.00
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Italian Food, Elizabeth David
$25.00
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The Flavor of Italy, The Chamberlains
$15.00
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Pasta Tecnica, Pasquale Bruno, Jr.
$10.00
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LIdia's Italian Table, Lidia Matticchio Bastianich
$10.00
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Molto Italiano, Mario Batali
$15.00
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Recipes from Paradise, Fred Plotkin
$20.00
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The Pasta Bible, Christian Teubner, Silvio Rizzi, Tan Lee Leng
$20.00
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Giuliano Bugialli's Foods of Italy
$25.00
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Diners à L'Italienne, Lorenza de Medici (in French)
$25.00
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Italian Regional Cooking, Ada Boni
$20.00
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From the Tables of Tuscan Women, Anne Bianchi
$15.00
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Cucina e Nostalgia, Alfredo Viazzi
$15.00
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The Splendid Table, Lynne Rossetto Kasper
$20.00
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Southern Italian Cooking, Jo Bettoja
$25.00
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Italian Cookbook, Pellegrino Artusi
$10.00
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The Food Lover's Companion to Tuscany, Carla Capalbo (uncorrected proof)
$10.00
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Pass the Polenta, Teresa Lust
$10.00
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The Art of Eating Well, Pellegrino Artusi
$85.00
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The Good Food of Italy, Claudia Rosen
$30.00
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Naples at Table, Arthur Schwartz
$15.00
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Umbria, Julia Della Croce
$10.00
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The Italian American Cookbook, John Mariani, Galina Mariani
$10.00
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Cucina Regionale, Vanna Tridi
$10.00
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Pomp and Sustenance, Mary Taylor Simeti
$30.00
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Flavored Oils, Michael Chiarello
$10.00
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Bugialli's Italy, Giuliano Bugialli
$15.00
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