The 10 Things You Need to Eat: And More Than 100 Easy and Delicious Ways to Prepare Them

By Anahad O'connor, Dave Lieberman
William Morrow Cookbooks - 2010

The Alice B. Toklas Cook Book

By Alice B. Toklas, M. F. K. Fisher, Sir Francis Rose
Harpercollins - 1984

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Artichoke to Za'atar: Modern Middle Eastern Food

By Greg Malouf, Lucy Malouf
University of California Press - 2008

Beyond the Great Wall: Recipes and Travels in the Other China

By Jeffrey Alford, Naomi Duguid
Artisan - 2008

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The Breakaway Cook: Recipes That Break Away from the Ordinary

By Eric Gower
William Morrow Cookbooks - 2007

Cheese Primer

By Steven Jenkins
Workman Publishing Company - 1996

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Chocolate and the Art of Low-Fat Desserts

By Alice Medrich
Warner Books - 1994

The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating

By Jack Bishop, Ann Stratton
Houghton Mifflin Harcourt - 1997

The Contemporary Encyclopedia of Herbs and Spices: Seasonings for the Global Kitchen

By Tony Hill
Wiley - 2004

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Cooking at Home on Rue Tatin

By Susan Herrmann Loomis
William Morrow Cookbooks - 2005

Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia

By James Oseland
W.W. Norton & Co. - 2006

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Eggs

By Michel Roux, Martin Brigdale
Wiley - 2006

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Essentials of Asian Cuisine : Fundamentals and Favorite Recipes

By Corinne Trang
Simon & Schuster - 2003

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Feast of Santa Fe: Cooking of the American Southwest

By Huntley Dent
Simon & Schuster - 1993

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Fiesta! A Celebration of Latin Hospitality

By Anya Von Bremzen
Broadway - 1997

Fiesta at Rick's: Fabulous Food for Great Times with Friends

By Rick Bayless, Deann Groen Bayless
W. W. Norton & Company - 2010

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Fish Without a Doubt: The Cook's Essential Companion

By Rick Moonen, Roy Finamore
Houghton Mifflin Harcourt - 2008

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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

By Karen Page, Andrew Dornenburg
Little, Brown and Company - 2008

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The Greek Vegetarian

By Diane Kochilas
Saint Martin's Press Inc. - 1999

The Herbal Kitchen: Cooking with Fragrance and Flavor

By Jerry Traunfeld, John Granen
William Morrow Cookbooks - 2005

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Herbs & Spices: The Cook's Reference

By Jill Norman
DK ADULT - 2002

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Jamie's Italy

By
Michael Joseph - 2000

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The Japanese Kitchen: 250 Recipes in a Traditional Spirit

By Beitchman Shimbo
Harvard Common Press - 2001

Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads

By Nancy Baggett
Wiley - 2009

Local Flavors: Cooking and Eating from America's Farmers' Markets

By Deborah Madison
Broadway - 2002

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Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings

By Joyce Goldstein, Dan Barber
W. W. Norton - 2008

Mediterranean Vegetables: A Cook's ABC of Vegetables and Their Preparation

By Clifford Wright
Harvard Common Press - 2001

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Melissa's Great Book of Produce: Everything You Need to Know about Fresh Fruits and Vegetables

By Cathy Thomas, Nick Koon
Wiley - 2006

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Milk: The Surprising Story of Milk Through the Ages

By Anne Mendelson
Knopf - 2008

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The Modern Art of Chinese Cooking: Techniques and Recipes

By Barbara Tropp
William Morrow Cookbooks - 1996

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More Great Italian Pasta

By Diane Seed, Sarah Hocombe
Simon & Schuster Ltd - 1996

The Naked Chef Takes Off

By Jamie Oliver
Hyperion - 2005

The New Book of Middle Eastern Food

By Claudia Roden
Knopf - 2000

The New Spanish Table

By Anya von Bremzen
Workman Publishing Company - 2005

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New World Kitchen: Latin American and Caribbean Cuisine

By Norman Van Aken
Ecco - 2003

On Food and Cooking: The Science and Lore of the Kitchen

By Harold McGee
Scribner - 2004

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Pasta e Verdura: 140 Vegetable Sauces for Spaghetti, Fusilli, Rigatoni, and All Other Noodles

By Jack Bishop
William Morrow Cookbooks - 2000

Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving

By Nick Malgieri, David Joachim
William Morrow Cookbooks - 2006

Pleasures of the Vietnamese Table

By Mai Pham
William Morrow Cookbooks - 2001

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The Professional Chef

By Culinary Institute of America
Wiley - 2001

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A Provencal Table: Exuberant Food and Wine from the Domaine Tempier Vineyard

By Richard Olney
Pavilion Books - 1995

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Revolutionary Chinese Cookbook: Recipes from Hunan Province

By Fuchsia Dunlop
W. W. Norton & Company - 2007

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Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication

By Jean-Georges Vongerichten, Mark Bittman
Broadway - 2000

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The Spice Merchant's Daughter: Recipes and Simple Spice Blends for the American Kitchen

By Christina Arokiasamy
Clarkson Potter - 2008

Tradewinds and Coconuts: A Reminiscence and Recipes from the Pacific Islands

By Jennifer Brennan
Periplus Editions - 2000

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True Thai: The Modern Art of Thai Cooking

By Victor Sodsook
William Morrow Cookbooks - 1995

Vegetables from Amaranth to Zucchini: The Essential Reference: 500 Recipes, 275 Photographs

By Elizabeth Schneider
William Morrow Cookbooks - 2001

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Washoku: Recipes from the Japanese Home Kitchen

By Elizabeth Andoh
Ten Speed Press - 2005

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When French Women Cook: A Gastronomic Memoir

By Madeleine Kamman, Shirley O. Corriher
Ten Speed Press - 2002

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Vegetable Soups from Deborah Madison's Kitchen

By Deborah Madison
Broadway - 2006