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English Year 1976
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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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A New York Times–bestselling treasury of recipes and techniques from a world-renowned chef. James Beard became a househ
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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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It covers some thirty years since the first virus was isolated from a fish and describes 63 diseases and agents of viral
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This book presents a mathematical theory of fish stocks and fish communities that will be relevant to ecologist and evol
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Fish On, Fish Off is the angling version of Bill Bryson’s A Walk in the Woods. Through a series of nearly 50 personal es
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This book considers the seminal debate in jurisprudence between Ronald Dworkin and Stanley Fish. It looks at the exchang
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