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Two Tries from Italy
By
RUTH REICHL
A Short Course on Caviar
Tarte Tatin
Seeing Red
By
STEPHANIE PIERSON
Other Truffles
The Stilton Revival
Peachy Memories in a Can
By
ALLISON AND MARGARET ENGEL
The Truth About Balsamic Vinegar
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Harvesting the American Feast
By
REGINA SCHRAMBLING
Chimayó’s Chile Culture
By
DEBORAH MADISON
Parsley Root
Goosed Up
Cooking of the French Alps
By
GASTON PINARD
Truffles in Black and White
By
SALLY SCHNEIDER
From Taro Comes Poi
Stalking Lemongrass
Teriyaki Sauce
Candy Kitchen
By
ALLISON ENGEL
Power Flour
By
ALLISON AND MARGARET ENGEL
The Joys of the Mortar and Pestle
Prosciutto & Parmigiano
By
WILLIAM SERTL
Provençal Honey
The Spice Guide
Egg Basics
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