Food Writing: General

Wilder Shores Of GastronomyTwenty Years Of The Best Food Writing From The Journal Petits Propos Culinaires

• by:
• Davidson, Alan, Editor

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At Mesa's EdgeCooking And Ranching In Colorado's North Fork Valley

• by:
• Bone, Eugenia

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Secret Life Of LobstersHow Fishermen And Scientists Are Unraveling The Mysteries Of Our Favorite Crustacean

• by:
• Corson, Trevor

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Niman Ranch CookbookFrom Farm To Table With America's Finest Meat

• by:
• Niman, Bill

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History In A Glass:Sixty Years of Wine Writing From Gourmet

• by:
• Reichl, Ruth

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China StudyThe Most Comprehensive Study Of Nutrition Ever Conducted And The Startling Implications For Diet, Weight Loss And Long-Term Health

• by:
• Campbell, PhD; T. Colin and Campbell II, Thomas M.

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The Apron BookMaking, Wearing, And Sharing A Bit Of Cloth And Comfort

• by:
• Geisel, Ellynanne

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Fading FeastA Compendium Of Disappearing American Regional Foods

• by:
• Sokolov, Raymond

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Culture Of The Fork:A Brief History Of Everyday Food And Haute Cuisine In Europe

• by:
• Rebora, Giovanni

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Consider The Oyster

• by:
• Fisher, M.F.K.

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Faber Book Of Food

• by:
• Spencer, Colin & Clifton, Claire, eds.

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Through The Kitchen Window

• by:
• Avakian, Arlene

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No Reservations:Around the World on an Empty Stomach

• by:
• Bourdain, Anthony

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Au Revoir to All That:Food, Wine, and the End of France

• by:
• Steinberger, Michael

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The Foodie Handbook:The (Almost) Definitive Guide to Gastronomy

• by:
• Techamuanvivit, Pim

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