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Uhlemann's chef's companion by Karl Uhlemann

What every cook should know by Jessie Lindsay

The master chefs: a history of Haute Cuisine by Edward Beynon Page

Cream, butter and wine by Sybil Goffinet

The art of the table: how to wait at table, how to fold serviettes, how to carve by Charles Herman Senn

The Skal Book by Lennart Tholen

Turkish cookery book by Efendi Turˆabˆi

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