Issue 15: Books on Food
For as long as I can remember, cookbooks have been an important part of my reading life. I…
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Room for Dessert
Room for Dessert David Lebovitz, Harper Collins, 1999 For 12 years, David Lebovitz worked in the pastry department…
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Cooking Under Pressure
Cooking Under Pressure Lorna Sass, William Morrow, 1989 In 2011, I started to explore a book that had…
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Chinese Gastronomy
Chinese Gastronomy Hsiang Ju Lin and Tsuifeng Lin, Harcourt Brace Jovanovich, 1969 I always appreciate books that empower…
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BraveTart: Iconic American Desserts
BraveTart: Iconic American Desserts Stella Parks, W.W. Norton & Co., 2017 This is one of the few recently…
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A Book of Middle Eastern Food
A Book of Middle Eastern Food Claudia Roden, 1968, Alfred A. Knopf In 1985, while living in New…
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Authentic Mexican: Regional Cooking from the Heart of Mexico
Authentic Mexican: Regional Cooking from the Heart of Mexico Rick Bayless, 1987, William and Morrow Company In 1987,…
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The Key to Chinese Cooking
The Key to Chinese Cooking Irene Kuo, Alfred Knopf, 1977 In the 2015 spring issue of the Gazette,…
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The New Spanish Table
The New Spanish Table Anya Von Bremzen, Workman Publishing, 2005 Anya Von Bremzen was born in Soviet Russia…
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Japanese Cooking: A Simple Art
Japanese Cooking: A Simple Art Shizuo Tsuji, Kodansha, 1980 In 1980, Shizuo Tsuji released the first edition of…
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