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99 practical methods of utilizing boiled beef and the original recipe for stewed chicken ..

Published: New York, Ireland, 1893
Format: Print
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Culture and cuisine : a journey through the history of food

Published: Garden City, N.Y. : Doubleday, 1982
Format: Print
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Dictionary of cuisine

Published: [New York] Simon and Schuster, 1958
Format: Print
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Dumas on food : selections from Le grand dictionnaire de cuisine

Published: London : Folio Society, 1978
Format: Print
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European diet from pre-industrial to modern times

Published: New York : Harper and Row, 1975
Format: Print
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Everyday French cooking for the American home

Published: New York, World Pub. Co. [1968]
Format: Print
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Food : a culinary history from antiquity to the present

Published: New York : Columbia University Press, c1999
Format: Print
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Food and drink in history : selections from the Annales, economies, sociétés, civilisations, volume 5

Published: Baltimore : Johns Hopkins University Press, c1979
Format: Print
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French family cooking in plain English; a selection of the recipes of Philomène

Published: Garden City, N.Y., Doubleday, 1958
Format: Print
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French gastronomy : the history and geography of a passion

Published: New York : Columbia University Press, c2002
Format: Print
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Gastronomy of France

Published: [London] Wine and Food Society in association with World Pub. Co. [1967]
Format: Print
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The handbook of dining; or, How to dine, theoretically, philosophically and historically considered

Published: London, Longman, Brown, Green, Longmans & Roberts, 1859
Format: Print
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A history of food

Published: Chichester, West Sussex, U.K. ; Malden, MA : Wiley-Blackwell, 2009
Format: Electronic Resource, Remote
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In the kitchen with Alain Passard : inside the world (and mind) of a master chef

Published: San Francisco : Chronicle Books, 2013
©2011
Format: Print
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