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What to Eat by Marion Nestle

Baking Fundamentals by Culinary Fed American Culinary Federation The

Wild Food from Land and Sea by Marco Pierre White

The Omnivore's Dilemma: A Natural History of Four Meals by Michael Pollan

The Reach of a Chef: Professional Cooks in the Age of Celebrity by Michael Ruhlman

A Day at El Bulli by Ferran Adria

On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only by Sarah R. Labensky

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I'm writing because I noticed you have a book by Andrew Dornenburg in your library. I wanted to let you know that he'll be on LibraryThing for a few weeks (until December 5th), participating in an Author Chat. So stop on by and ask Andrew a question:

Andrew Dornenburg Author Chat
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