 Ruhlman's Twenty |
 The Food Lab
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 Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone
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 The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider
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 Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies
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 Coconut & Sambal
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 Eat, Habibi, Eat!: Fresh Recipes for Modern Egyptian Cooking
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 The Palestinian Table
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 Simple Thai Food
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 Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More
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 Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors
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 Curry & Kimchi: Flavor Secrets for Creating 70 Asian-Inspired Recipes at Home
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 The Arabesque Table
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 Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories
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 The Turkish Cookbook
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 Franklin Barbecue: A Meat-Smoking Manifesto
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 Smuggler's Cove Smuggler's Cove
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 Easy Tiki: A Modern Revival with 60 Recipes
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 The Wok
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 Koji Alchemy
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 Fermented Vegetables Fermented Vegetables
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 Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
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 Six Seasons
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 The Fat Duck Cookbook
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 The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes
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 Zingerman's Bakehouse
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 Season: Big Flavors, Beautiful Food
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 Fiery Ferments
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 Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia
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 Peru: The Cookbook
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 Lavash: The bread that launched 1,000 meals, plus salads, stews, and other recipes from Armenia
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 Portico: Cooking and Feasting in Rome's Jewish Kitchen
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 Eight Flavors: The Untold Story of American Cuisine
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 The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook
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 A History of Food in 100 Recipes
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 My Two Souths: Blending the Flavors of India into a Southern Kitchen
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 The Inspired Vegan
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 97 Orchard
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 The Artists' and Writers' Cookbook: A Collection of Stories with Recipes |
 Will It Waffle?: 53 Irresistible, Unexpected Recipes to Make in a Waffle Iron
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 Cocktail Chemistry: The Art and Science of Drinks from Iconic TV Shows and Movies
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 Pulp: A Practical Guide to Cooking with Fruit
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 The Everlasting Meal Cookbook: Leftovers A-Z
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