Back to Library Cooking |
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House of India Cookbook by Syed Adbullah |
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A Taste of Morocco by Herve Amiard, et. al |
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Flavors of Greece by Rosemary Barron |
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Middle Eastern Cooking by Suzy Benghait |
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The Best of Bugialli by Giuliano Bugialli |
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Bugialli on Pasta by Giuliano Bugialli |
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Land of Plenty by Fuchsia Dunlop |
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Monet's Table: by Claire Joyes |
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Better Homes and Gardens: by Gerald M. Knox |
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Hows and Whys of French Cooking by Alma Lach |
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Latin American Cooking by Jonathan Norton Leonard |
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Recipes: Latin American Cooking by Jonathan Norton Leonard |
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Classic Cooking: A New Approach to French Cuisine by John Marshall |
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Indian Market Cookbook by Mark Miller |
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Cooking at the Kasbah by Kitty Morse |
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The Jungle Effect by Daphne Miller |
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The Nordic Cookbook by Magnus Nilsson |
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Plenty by Yotam Ottolenghi |
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The Cooking of India The Cooking of India by Santa Rama Rau |
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Recipes: by Santa Rama Rau |
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Lemongrass and Lime: New Vietnamese Cooking by Mark Read |
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Frida's Fiestas: Recipes and Reminisance of Life with Frida Kahlo by Guadalupe Rivera and Marie-Pierre Colle |
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Joy of Cooking by Irma Romabauer and Marion Becker |
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The Cooking of Italy by Waverly Root |
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Recipes: The Cooking of Italy by Waverly Root |
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Minimalist Baker's Everyday Cooking by Dana Shultz |
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The Cooking of Japan by Rafael Steinbery |
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Soups: The Simple and The Sumptuous by Grace Sutton |
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Japanese Cooking: A Simple Art by Shizuo Tsuji |
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The Cooking of the Eastern Mediterrean by Paula Wolfert |
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Cucina Peruana: nuestro sabor para el mundo by Walter Wust, et. al. |
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Cucina Peruana: nuestro sabor para el mundo by Walter Wust, et. al. |
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Martin Yan's Feast by Martin Yan |
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