Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.)
Author: Anthony Bourdain
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Garlic and Sapphires: The Secret Life of a Critic in Disguise
Author: Ruth Reichl
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Culinary Artistry
Author: Andrew Dornenburg
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What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
Author: Andrew Dornenburg
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Bouchon
Author: Thomas Keller
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The Making of a Chef: Mastering Heat at the Culinary Institute
Author: Michael Ruhlman
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Will Write for Food: The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction and More
Author: Dianne Jacob
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The Soul of a Chef: The Journey Toward Perfection
Author: Michael Ruhlman
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Garlic and Sapphires: The Secret Life of a Critic in Disguise
Author: Ruth Reichl
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Heat: An Amateur`s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
Author: Bill Buford
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Becoming a Chef
Author: Andrew Dornenburg
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Turning the Tables: The Insider`s Guide to Eating Out
Author: Steven A. Shaw
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Garlic and Sapphires: The Secret Life of a Critic in Disguise
Author: Ruth Reichl
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Becoming a Chef: With Recipes and Reflections from America's Leading Chefs
Author: Andrew Dornenburg
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Tea at the Blue Lantern Inn: A Social History of the Tea Room Craze in America
Author: Jan Whitaker
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If You Can Stand the Heat: Tales from Chefs and Restaurateurs
Author: Dawn Davis
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Best Food Writing 2007
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The Fourth Star: Dispatches from Inside Daniel Boulud's Celebrated New York Restaurant
Author: Leslie Brenner
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Best Food Writing 2004
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The Last Days of Haute Cuisine: The Coming of Age of American Restaurants
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The Perfectionist: Life and Death in Haute Cuisine
Author: Rudolph Chelminski
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Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington
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The Perfectionist : Life and Death in Haute Cuisine
Author: Rudolph Chelminski
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The Reach of a Chef: Beyond the Kitchen
Author: Michael Ruhlman
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Super Chef: The Making of the Great Modern Restaurant Empires
Author: Juliette Rossant
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Resource Guide for Food Writers
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The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World
Author: Andrew Dornenburg
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Chef`s Night Out: From Four-Star Restaurants to Neighborhood Favorites: 100 Top Chefs Tell You Where (and How!) to Enjoy America`s Best
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Eating My Words: An Appetite For Life
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Fork It Over: The Intrepid Adventures of a Professional Eater
Author: Alan Richman
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Super Chef: The Making of the Great Modern Restaurant Empires
Author: Juliette Rossant
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The Fourth Star: Dispatches from Inside Daniel Boulud's Celebrated New York Restaurant
Author: Leslie Brenner
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The Last Days of Haute Cuisine: The Coming of Age of American Restaurants
Author: Patric Kuh
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Best Food Writing 2003 (Best Food Writing)
Manufacturer: Da Capo Press
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