Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements

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Ingredienti: Marcella's Guide to the Market

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The Book of Spice: From Anice to Zedoary

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Matty Matheson: A Cookbook

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A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment

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KitchenWise: Essential Food Science for Home Cooks

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Flavor: The Science of Our Most Neglected Sense

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Knives at Dawn: America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition

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Eight Flavors: The Untold Story of American Cuisine

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An Edible History of Humanity

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Edible: An Adventure into the World of Eating Insects and the Last Great Hope to Save the Planet

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The Missing Ingredient: The Curious Role of Time in Food and Flavor

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Back of the House: The Secret Life of a Restaurant

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The Kitchen Counter Cooking School: How A Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks

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The Food of a Younger Land: A Portrait of American Food---Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal, Regional, and Traditional---from the Lost WPA Files

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Cook, Eat, Repeat: Ingredients, Recipes, and Stories

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Eat More Better: How to Make Every Bite More Delicious

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Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat

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Coffee and Cannabis: The Mixture That Is Here To Stay

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Uncommon Grounds: The History of Coffee and How It Transformed Our World

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The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World

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Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting-Pot Cuisine

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The Story of Tea: A Cultural History and Drinking Guide

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In Winter's Kitchen: Growing Roots and Breaking Bread in the Northern Heartland

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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

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Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat

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From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over

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Tasty: The Art and Science of What We Eat

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Julia Child: A Life

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Restaurant Success by the Numbers, Second Edition: A Money-Guy's Guide to Opening the Next New Hot Spot

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The American Plate: A Culinary History in 100 Bites

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Herbal Antibiotics: What BIG Pharma Doesn’t Want You to Know, How to Pick and Use the 45 Most Powerful Herbal Antibiotics for Overcoming Any Ailment

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The Hormone Fix: Burn Fat Naturally, Boost Energy, Sleep Better, and Stop Hot Flashes, the Keto-Green Way

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Cod: A Biography of the Fish that Changed the World

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The Anti-Anxiety Food Solution: How the Foods You Eat Can Help You Calm Your Anxious Mind, Improve Your Mood and End Cravings

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Cholesterol Down: Ten Simple Steps to Lower Your Cholesterol in Four Weeks--Without Prescription Drugs

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Healing Mushrooms: A Practical and Culinary Guide to Using Mushrooms for Whole Body Health

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The Wahls Protocol: A Radical New Way to Treat All Chronic Autoimmune Conditions Using Paleo Principles, Revised Edition

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The Secret History of Food: Strange but True Stories About the Origins of Everything We Eat

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Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

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Trim Healthy Mama Plan: The Easy-Does-It Approach to Vibrant Health and a Slim Waistline

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The Art of Herbal Healing: Herbalism for Beginners

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Food of the Gods: The Search for the Original Tree of Knowledge: A Radical History of Plants, Drugs, and Human Evolution

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Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine

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An Edible History of Humanity

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Consider the Fork: A History of How We Cook and Eat

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Sugar Crush: How to Reduce Inflammation, Reverse Nerve Damage, and Reclaim Good Health

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A History of the World in 6 Glasses

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Down and Out in Paradise: The Life of Anthony Bourdain

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The Complete Anti-Inflammatory Diet: A 2-Week Meal Plan To Heal The Immune System And Restore Overall Health By Resetting Your Metabolism And Losing Weight

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The Longevity Paradox: How to Die Young at a Ripe Old Age

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Taste: My Life Through Food

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The Healthiest Diet on the Planet: Why the Foods You Love-Pizza, Pancakes, Potatoes, Pasta, and More-Are the Solution to Preventing Disease and Looking and Feeling Your Best

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The Wok: Recipes and Techniques

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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

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Made to Crave: Satisfying Your Deepest Desire with God, Not Food

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Somebody Feed Phil the Book: Untold Stories, Behind-the-Scenes Photos and Favorite Recipes: A Cookbook

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Cooking from the Spirit: Easy, Delicious, and Joyful Plant-Based Inspirations

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Herbal Antivirals: Heal Yourself Faster, Cheaper and Safer - Your A-Z Guide to Choosing, Preparing and Using the Most Effective Natural Antiviral Herbs

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Julia Child: A Life

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Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking

Podcast episode

Samin Nosrat: My life in five dishes: The Netflix star and best-selling author rising to the top of the culinary world

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Episode 142: Maximum Flavor: This week on Cooking Issues, Dave Arnold and Nastassia Lopez are joined by Aki Kamozawa and H. Alexander Talbot of Ideas in Food to talk food science and their new book, Maximum Flavor. Tune into this episode to hear how to reduce foam in shellfish stocks

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How to Cook a Wolf by M.F.K. Fisher: How to Cook a Wolf (1942) by the inimitable M.F.K…

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8: Alon Shaya

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Far West Texas

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307: Will Write for Food - How to Make Money by Writing about Food with Dianne Jacob: Working with publishers, earning an income through food writing, and paid newsletters with Dianne Jacob.

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Episode 7: Clackamas Coot talks about worm bins, peat moss, and building soil: Part 2 of a 3 part series with Clackamas Coot

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Claus Meyer

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Episode 41: Helen Rosner & Saveur: The New Classics Cookbook: Find out what goes on behind the scenes at Savuer as Helen Rosner joins this weeks episode of All in the Insutry to talk about the recently released book, Saveur: The New Classics Cookbook: More than 1,000 of the worlds best recipes for todays kitchen. From the editors of Americas favorite culinary magazine, The New Classics Cookbook features more than 1000 well-curated global recipes in an essential collection for home cooks everywhere. This masterful selection celebrates the brands authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking and SAVEURs standard of excellence. This program was brought to you by White Oak Pastures. As eaters of food we are less regimented in terms of what were willing to accept on our table. [24:00] Our photography has always been very ripe and rich and real. [31:00] --Helen Rosner on All

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A look at the world's largest cruise ship | Learn English expression 'set sail': " Cruise operator Royal Caribbean is making final preparations to launch the ""Icon of the Seas,"" the first in a new class of cruise ships. The ships are bigger and offer lavish amenities. They also run on fuel cells, which are cleaner than burning...

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Meal Prep for Postpartum with Talia Koren: the founder of a program called workweek lunch - a blog and digital meal plan subscription that has helped 1000s of people all over the world master the art of meal prep. She is also the author of The Workweek Lunch Cookbook, which includes 60...

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Fish farming moves to dry land | Learn English expression 'put to use': " Global fish consumption is rising, but natural fisheries have reached their capacity. Fish farming is typically done in oceans and rivers, near where fish normally grow. However, new methods allow farmers to raise salmon and other high-value fish in...

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Richard Hawke: Delving into Vegan and Allergen-Free Baking & Pastry: Originally from Sydney, Australia, Richard Hawke discovered his love for pastry during an apprenticeship with a French pastry chef in his home city. Inspired by this experience, he traveled to Lyon, where he landed a job with Jérôme Langillier...

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Grow Your English With Famous UK Gardens Ep 732

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What's In Chef Dominique Ansel's Pantry?: Acclaimed French Pastry Chef Dominique Ansel of his namesake bakeries, Dominique Ansel Bakery and Dominique Ansel Workshop, is the man behind the world famous cronut ™, croissant-doughnut pastry. But he likes to cook savory too, especially Chinese...

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Episode 205: Man and his Bread: This week on A Taste of the Past, host Linda Pelaccio welcomes Eric Kayser, artisan baker, founder of Maison Kayser, and author of the book The Larousse Book of Bread to the show. Born into a family of French bakers, dating back four generations and recog

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A Pioneer Kitchen: 100-year-old Tools to Still Use Today

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Uliks Fehmiu on his beloved bakery, born from war-forged friendships

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Kitchen Islands: Storage and Organization Quick Tips— BYHYU 064: Kitchen islands.  They’re one the most requested kitchen features in new homes.   This week’s quick tips will cover how to best organize your kitchen island and what type of island storage might work well for you and your family. ...

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2. Chef Christian Puglisi in Copenhagen.

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Food of the Camino Frances with Blanca Valencia | Follow the Camino

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Wolfgang Puck: With over fifty restaurants, multiple Michelin stars and innumerable celebrity fans, Wolfgang Puck is one of the world’s most famous chefs and global restauranteurs.

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Cookbook queens: Chefs Dina Macki and Keshia Sakarah explore culture and identity through food

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EP #1145: BONUS HOLIDAY EPISODE! The Wine Bible with Karen MacNeil

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12. Beau Clugston from Iluka in Copenhagen

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100-year-old American food brands that are still in business | Learn the English expression ‘still around’: " Several American food brands have been around for over a century, including a coffee brand from 1850 and a condiment that dates all the way back to 1876. Some things, and recipes, never change. This lesson gives you a taste of the American diet –...

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Delta variant is giving Americans whiplash | Learn the English expression ‘out of the woods’: " Several American food brands have been around for over a century, including a coffee brand from 1850 and a condiment that dates all the way back to 1876. Some things, and recipes, never change. This lesson gives you a taste of the American diet –...

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#24: Seaweed Chef Andrew Wilkinson - The role of chefs in the future of seaweed, bringing sustainable and healthy meals to America's schools.

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276: The Art of Mise en Place: Mise en place in translation means is "set in place", often translated to "everything in its place". Perhaps part of the reason cooking and baking can feel rewarding as well as relaxing is that there is a science to, and the unofficial science is...

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Episode 65: Ditte Isager, cookbook photographer: On todays THE FOOD SEEN, photographer Ditte Isager, captures a time and place in Nordic cuisine at the top restaurant in the world, Copenhagens Noma, for its subsequent cookbook. How do her Danish roots and familiar relationship with Chef René Redzepi, tr