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The New Wine Lover's Companion by Ron Herbst

Crust & Crumb: Master Formulas For Serious Bakers by Peter Reinhart

Made in Italy by Giorgio Locatelli

Hors d'Oeuvre at Home with The Culinary Institute of America by The Culinary Institute of America (CIA)

The River Cottage Meat Book by Hugh Fearnley-Whittingstall

Guiliano Bugialli's Food of Naples and Campania by Giuliano Bugialli

The Zen of Fish: The Story of Sushi, from Samurai to Supermarket by Trevor Corson

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