On Food and Cooking: The Science and Lore of the Kitchen
Author: Harold McGee
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I'm Just Here for the Food: Version 2.0
Author: Alton Brown
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The Professional Chef
Author: The Culinary Institute of America
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Under Pressure: Cooking Sous Vide
Author: Thomas Keller
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Culinary Artistry
Author: Andrew Dornenburg
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Cookwise: The Secrets of Cooking Revealed
Author: Shirley O. Corriher
Manufacturer: William Morrow Cookbooks
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I'm Just Here for More Food: Food x Mixing + Heat = Baking
Author: Alton Brown
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Bouchon
Author: Thomas Keller
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Author: Hervé This
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Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
Author: Anthony Bourdain
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Larousse Gastronomique
Author: Larousse Gastronomique
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Japanese Mandoline Slicer (#BR1 Ivory or Green color)
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What Einstein Told His Cook: Kitchen Science Explained
Author: Robert L. Wolke
Manufacturer: W. W. Norton
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What Einstein Told His Cook: Kitchen Science Explained
Author: Robert L. Wolke
Manufacturer: W. W. Norton & Company
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Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Author: Hervé This
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Becoming a Chef
Author: Andrew Dornenburg
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Escoffier: The Complete Guide to the Art of Modern Cookery
Manufacturer: Wiley
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I'm Just Here for the Food: Food + Heat = Cooking
Author: Alton Brown
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Sauces: Classical and Contemporary Sauce Making
Author: James Peterson
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Heston Blumenthal: In Search of Perfection: Reinventing Kitchen Classics
Author: Heston Blumenthal
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The Science of Cooking
Author: Peter Barham
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Author: Hervé This
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Garde Manger, The Art and Craft of the Cold Kitchen
Author: The Culinary Institute of America
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The Land of Far Beyond (Enid Blyton, Religious Stories)
Author: Enid Blyton
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What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science
Author: Robert L. Wolke
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Decoding Ferran Adria: Hosted by Anthony Bourdain
Author: Anthony Bourdain
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The Professional Chef
Author: Culinary Institute of America
Manufacturer: Wiley
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The New Kitchen Science: A Guide to Know the Hows and Whys for Fun and Success in the Kitchen
Author: Howard Hillman
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What is Drawing?
Author: Angela Kingston
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Kitchen Chemistry
Author: Ted Lister
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The Inquisitive Cook (Accidental Scientist)
Author: Anne Gardiner
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McGee on Food and Cooking
Author: Harold McGee
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How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
Author: Russ Parsons
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Polo Vision
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Handbook of Eating Disorders
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What Einstein Told His Cook 2: The Sequel: Further Adventures In Kitchen Science
Author: Robert L. Wolke
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Outlaw Cook
Author: John Thorne
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Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen
Author: Howard Hillman
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A Companion to Stuart Britain (Blackwell Companions to British History)
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T.A.
Author: Stan Woollams
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Volcanic Ash (Los Alamos Series in Basic and Applied Sciences)
Author: Grant Heiken
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The Chair No. 14 by Michael Thonet (Design Classics Series)
Author: Andrea Gleininger
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Event Management & Event Tourism
Author: Donald Getz
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Bmw Gsing Around the World
Author: Gregory W. Frazier
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The Power Is in the Patient: A TA/Gestalt Approach to Psychotherapy
Author: Robert L. Goulding
Manufacturer: Trans Pub
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