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Tastings: The Best from Ketchup to Caviar : Thirty-One Pantry Basics and How They Rate With the Experts
Feeding a Yen: Savoring Local Specialties, from Kansas City to Cuzco
Sunset Creative Cooking Library
Napa
Cook's Book
The Home Brewer's Companion
American Appetite: The Coming of Age of a Cuisine
Zymurgy for the Homebrewer and Beer Lover: The Best Articles and Advice from America's #1 Home Brewing Magazine
American Appetite: The Coming of Age of a Cuisine
Grace Hartley's Cookbook: Over 40 Years of Recipes from the Atlanta Journal
Culture and Cuisine
Romance of Food
The New Doubleday Cookbook
Complete Caterer
The Pillsbury Family Christmas Cookbook
The Pillsbury Cookbook/Ringbound
Micro Ways: Every Cook's Guide to Successful Microwaving
The Christmas Kitchen
I'Ve Got to Have That Recipe, Too
Cooksource: An Indispensable Guide to the Best Mail-Order Sources for Specialty Foods, Ethnic and Regional Ingredients, and Other Kitchen Supplies
Woman's Day: The Only 25 Recipes You'll Ever Need
The Pillsbury Cookbook
The Christmas Kitchen/Recipes, Menus, Gifts & Party Ideas for the Holiday Season
Old Fashioned Country Favorites: A Recipe Post Card Book
Trade Secrets from a Three-Star Chef: Twenty Foolproof Menus and the Secrets of How to Prepare Them
Gingerbread Houses: A Complete Guide to Baking, Building and Decorating
Thousand Years Over a Hot Stove, A: A History of American Women Told Through Food, Recipes and Remembrance
Coming Home to Eat
Jane Brody's Good Food Book: Eating and Cooking the High-carbohydrate Way for Good
A Feast of Words - for Lovers of Food & Fiction
Top book
McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
Author: , Harold McGee
McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
Find McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture in our books section.
ISBN:
0340831499
Format:
Hardcover
Price:
£ 30.00
Publisher:
Hodder & Stoughton Ltd
Publication date:
2004-11-08
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