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by Rob Feenie
This spring Ten Speed Press is pleased to announce the birth of the Culinary Classics and Curios series, a line of long-ago published seminal books for serious cooks and food lovers. Selected by our editors with the help of chef friends, food writers, and authors, each of the Classics and Curios has been chosen because it remains influential, even if it's out of print, har ...more
Hardcover, 192 pages
Published March 1st 2004 by TEN SPEED PRESS
(first published January 2001)
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