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Title: American Regional Cuisine, Author: The International Culinary Schools at The Art Institutes
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Title: Breaded Fried Foods, Author: Parameswarakuma Mallikarjunan
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Title: Bringing the Food Economy Home: Local Alternatives to Global Agribusiness, Author: Helena Norberg-Hodge
Title: Butchering, Processing and Preservation of Meat, Author: Frank G. Ashbrook
Title: Chicken A to Z: 1,000 Recipes from Around the World, Author: Mireille Sanchez
Title: Common Sense in the Household: A Manual of Practical Housewifery, Author: Marion Harland
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Title: Cooking Greens on Fire: Vegetarian Recipes for the Dutch Oven and Grill, Author: Eva Helbæk Tram
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Title: Cooking to the Image: A Plating Handbook, Author: Elaine Sikorski
Title: Cooking with Joy 3, Author: Natalie Aul
Title: Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825-1949, Author: Elizabeth Driver
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