Pierke
2,129 ReadsLibrarian
Why We Eat What We Eat: How Columbus Changed the Way the World Eats
ByRaymond Sokolov
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Something from the oven
ByLaura Shapiro
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Olivia Joules and the Overactive Imagination
ByHelen Fielding
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Five Days in London, May 1940
ByJohn Lukacs
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Home cooking
ByLaurie Colwin
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The Shipping News
ByAnnie Proulx
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The Art of Indexing
ByLarry S. Bonura
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Software for Indexing
ByAmerican Society of Indexers
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Message in a Bottle
ByNicholas Sparks
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#1 of 1 in Como agua para chocolate
Like Water for Chocolate
ByLaura Esquivel,Thomas Christensen,+1 more
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Bitter Almonds
ByMary Taylor Simeti,Maria Grammatico
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Babyville
ByJane Green
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Mosquito: The Story of Man's Deadliest Foe
ByAndrew Spielman
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The Farmer Wants a Wife
ByMaeve Haran
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Marketing Your Indexing Services
ByAnne Leach(Editor)
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Indexing Specialties: History
ByAmerican Society of Indexers
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Recipes for Reading: Community Cookbooks, Stories, Histories
ByAnne L. Bower(editor)
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My Kitchen Wars
ByBetty Fussell
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Hungering for America
ByHasia R. Diner
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Tender at the Bone: Growing Up at the Table
ByRuth Reichl
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Vinegar Hill
ByA. Manette Ansay
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The Dedalus Book of Absinthe
ByBaker
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The Devil's Cup
ByStewart Lee Allen
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Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery, 1996
ByHarlan Walker(Editor)
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The Girls' Guide to Hunting and Fishing
ByMelissa Bank
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The discovery of chocolate
ByJames Runcie
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Extra Virgin
ByAnnie Hawes
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Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World
BySue Shephard
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Hanging Up
ByDelia Ephron
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Fossils, Finches and Fuegians: Charles Darwin's Adventures and Discoveries on the "Beagle"
ByRichard D. Keynes
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Jemima J
ByJane Green
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Cod: A Biography of the Fish that Changed the World
ByMark Kurlansky
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Just plain pickled to death
ByTamar Myers
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Handboek Internetresearch
ByArjan Dasselaar
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Eet op!
ByJohannes van Dam
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