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Language: en
Pages: 304
Pages: 304
Type: BOOK - Published: 2016-12-06 - Publisher: Simon and Schuster
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. T
Language: en
Pages: 260
Pages: 260
Type: BOOK - Published: 1980 - Publisher:
Language: en
Pages: 144
Pages: 144
Type: BOOK - Published: 2017-09-21 - Publisher: Random House
Dawn Russell had a family that did not want to eat its greens (sound familiar?). So she developed 8GREENS: a blend of spinach, kale, spirulina, blue-green algae
Language: en
Pages: 938
Pages: 938
Type: BOOK - Published: 2008-09-16 - Publisher: Little, Brown
Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on t
Language: en
Pages: 325
Pages: 325
Type: BOOK - Published: 2009-04-21 - Publisher: Simon and Schuster
Born in New Delhi, raised in the Middle East, and living in Washington, D.C., acclaimed food writer Monica Bhide is the perfect representative of the new genera
