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The Greens Cookbook: Extrao...

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Sundays at Moosewood Restau...

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Daniel Boulud's Café Boulud...

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Becoming a Chef

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Culinary Artistry

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The Escoffier Cookbook and ...

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Alfred Portale's Gotham Bar...

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L'atelier Of Joel Robuchon:...

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Simple Cuisine: The cookboo...

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White Heat

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CookWise: The Hows & Whys o...

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The Oxford Companion to Food

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The Food Lover's Companion

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Hugh Johnson's Modern Encyc...

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On Food and Cooking: The Sc...

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The Encyclopedia of Herbs, ...

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Sauces: Classical and Conte...

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Foods of the World: The Coo...

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Uncommon Fruits & Vegetable...

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Herbs Spices and Flavorings...

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Recipes: Middle Eastern Coo...

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"I couldn't find a single entry for this collection > Foods of the World was a series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the late 1970s, that provided a broad survey of many of the world's major cuisines. The individual volumes were written by well-known experts on the various cuisines and included significant contemporary food writers, including Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher, and was overseen by food writer Michael Field who died before the series was complete. The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang.

:) And, I chose the middle eastern book here because I am middle eastern and I thought that was a nonbrainer."
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The Food Chronology: A Food...

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La Varenne Pratique: Part 1...

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La Varenne Pratique: 2, Mea...

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La Varenne Pratique: Part 3...

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La Varenne Pratique: Part 4...

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Mrs Beeton's Book of Househ...

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Food: A Culinary History fr...

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A Taste of Ancient Rome

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Iron Pots & Wooden Spoons: ...

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Food in History

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Savoring the Past: The Fren...

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French Provincial Cooking

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The Art of Eating

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Honey From a Weed: Fasting ...

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Between Meals: An Appetite ...

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The Tummy Trilogy: American...

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Much Depends on Dinner: The...

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Blue Trout and Black Truffl...

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