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The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor) (Hardcover) |
By René Redzepi, David Zilber |
$40.00 |
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The French Laundry Cookbook (The Thomas Keller Library) (Hardcover) |
By Susie Heller (Contributions by), Thomas Keller, Deborah Jones (Photographs by) |
$60.00 |
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Take One Fish: The New School of Scale-to-Tail Cooking and Eating (Hardcover) |
By Josh Niland |
$40.00 |
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The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More (Hardcover) |
By Tony Gemignani |
$29.99 |
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Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That's Sweeping the World (Paperback) |
By America's Test Kitchen (Editor) |
$26.99 |
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The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life (Hardcover) |
By Timothy Ferriss |
$40.00 |
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The King Arthur Baking School: Lessons and Recipes for Every Baker (Hardcover) |
By King Arthur Baking Company |
$45.00 |
Coming Soon - AVAILABLE FOR PRE-ORDER |
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Cooking Solo: The Fun of Cooking for Yourself (Paperback) |
By Klancy E. Miller |
$23.99 |
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KitchenWise: Essential Food Science for Home Cooks (Paperback) |
By Shirley O. Corriher |
$17.00 |
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Slovenian Cuisine: From the Alps to the Adriatic in 20 Ingredients (Hardcover) |
By Janez Bratovž, Noah Charney, Matjaž Tancic (By (photographer)), Manca Jevšcek (By (photographer)), Hiroshi Ishida (Foreword by) |
$35.00 |
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State Bird Provisions: A Cookbook (Hardcover) |
By Stuart Brioza, Nicole Krasinski, JJ Goode |
$40.00 |
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Manresa: An Edible Reflection [A Cookbook] (Hardcover) |
By David Kinch, Christine Muhlke, Eric Ripert (Foreword by) |
$50.00 |
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