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1001 questions answered about cooking

Published: New York, Dodd, Mead [1963]
Format: Print
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7 steps to rock-bottom food costs : a guide to kitchen economy

Published: New York : Morrow, 1976
Format: Print
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Acquired taste : the French origins of modern cooking

Published: Ithaca : Cornell University Press, 1994
Format: Print
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But the crackling is superb : an anthology on food and drink by fellows and foreign members of the Royal Society

Published: Bristol ; Philadelphia : Institute of Physics Pub., 1997
Format: Print
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But the crackling is superb an anthology on food and drink by Fellows and Foreign Members of the Royal Society

Published: Philadelphia, Pa. : Institute of Physics Pub., [1997]
Format: Electronic Resource, Remote
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The Canlit foodbook : from pen to palate : a collection of tasty literary fare

Published: Toronto : Totem Books, 1987
Format: Print
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Cardinal's handbook of recipe development

Published: Toronto : Canadian Food Service Executives Assoc., c1984
Format: Print
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The Cassell food dictionary

Published: London, England : Cassell ; New York, N.Y. : Distributed by Sterling Pub. Co., 1990
Format: Print
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The chef's companion : a concise dictionary of culinary terms

Published: New York : Van Nostrand Reinhold Co., c1986
Format: Print
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A comprehensive review of food preparation and storage application

Published: Old Westbury, N.Y. : Westville Pub. Co., c1982
Format: Print
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Consuming passions being an historic inquiry into certain English appetites

Published: Boston, Little, Brown [1971, c1970]
Format: Print
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Cookbook of foods from Bible days

Published: [Culver City, Calif., 1972]
Format: Print
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Cooking in ancient civilizations

Published: Westport, Conn. : Greenwood Press, 2006
Format: Print
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The cook's companion

Published: New York : Crown Publishers, 1978
Format: Print
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The Cook's magazine

Published: Weston, Conn. : Pennington Pub., -1985
Format: Print
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