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First published in 1969 but unavailable for many years, Jane Grigson's Charcuterie and French Pork Cookery is a gui
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Offers a selection of recipes from the highlands of Lebanon, where food is still prepared using recipes handed down from
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The classic, must-have American cookbook from one of our greatest authorities on food. James Beard was the "dean o
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Food and eating habits have fascinated me throughout my life, and after sixty-five years I have come to the conclusion t
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Winner of the 'Best Single Subject Book in the World' 2007 Gourmand Cookbook Awards. The title says it all. Yo
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The Parsis are descendants of the Zoroastrians who left Persia 1,300 years ago and settled along India's western co
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