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Modern Cookery for Private Families, Eliza Action | 2011 | UK

Publishers Quadrille have produced a version of Eliza Acton's famous Modern Cookery for Private Families, first published in 1845. Essential reading for anyone interested in food and history, so much...

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Odd Bits, Jennifer McLagan | 2011 | US

Jennifer McLagan’s final stage of her trilogy, including the much lauded Bones (2005) and Fat (2007), is a comprehensive exploration of those animal parts that are ignored or tossed in the bin, and the...

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The Art of Eating Cookbook, Edward Behr | 2011 | US

Recipes that are timeless. Recipes that have endured. Recipes that hold enough cultural significance that they’ve adorned the pages of Art of Eating magazine. The Art of Eating Cookbook is a no fuss,...

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Made in Sicily, Giorgio Locatelli | 2011 | UK

Giorgio Locatelli is often referred to as one of the world’s best Italian chefs (or words to that effect) so it goes without saying that he knows a thing or two about Italian food. In this book he...

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Mediterranean Street Food, Anissa Helou | 2006 | US

Mediterranean Street Food is a celebration of both the food and the culture of the countries bordering the Mediterranean. Street food has been part of the way of life in this region for centuries and...

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Bold Palates, Barbara Santich | 2012 | AU

In Bold Palates: Australia's Gastronomic Heritage, Professor Barbara Santich sets out to provide "justification and legitimacy" for those foods and ways of cooking and eating that are recognised as...

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Eat With Your Hands, Zakary Pelaccio | 2012 | US

Eat With Your Hands is the first book by Zakary Pellacio of New York's celebrated restaurants Fatty Crab and Fatty 'Cue. In this book he takes Southeast Asian classics and reinvents them with his...

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Eat Me, Viction:ary | 2011 | CH

Eat Me is the latest compilation of food design intended by and for designers but a joy for chefs, food lovers and art appreciators. In 2010 I reviewed Design Culinaire which had similar goals, but...

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Burma, Naomi Duguid | 2012 | US

Food author and world traveler Naomi Duguid explores the cuisine of Burma in her sixth book. Lovers of Southeast Asian food will enjoy cooking through this book of authentic home-style Burmese cooking,...

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Elements of Dessert, Francisco Migoya | 2012 | US

As a self-taught chef, I am constantly on the lookout for books that will expand my training. Traditionally, books published by culinary schools have been written to accompany classroom instruction...

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