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A Geography of OystersThe Connoisseur’s Guide to Oyster Eating in North America | Anthony Bourdain’s Les Halles CookbookStrategies, Recipes, and Techniques of Classic Bistro Cooking | Beard on FoodThe Best Recipes and Kitchen Wisdom from the Dean of American Cooking | BottlemaniaHow Water Went on Sale and Why We Bought It |
BottomfeederHow to Eat Ethically in a World of Vanishing Seafood | Don’t Try This At HomeCulinary Catastrophes from the World’s Greatest Chefs | How I Learned To CookCulinary Educations from the World’s Greatest Chefs | Real FoodWhat to Eat and Why |
TasteThe Story of Britain Through Its Cooking | The Warmest Room in the HouseHow the Kitchen Became the Heart of the Twentieth-Century American Home |
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| | Birthday timeM.F.K. Fisher turns 100 on July 3Raise a glass to a classy food writer. |
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