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Books > Subjects > Cookbooks, Food & Wine > Culinary Arts & Techniques

Books : The Zwilling J. A. Henckels Complete Book of Knife Skills: The Essential Guide to Use, Techniques and Care

The Zwilling J. A. Henckels Complete Book of Knife Skills: The Essential Guide to Use, Techniques and Care
by: Jeffrey Elliot, James P DeWan
September 23, 2010

Books : The Everything Kid's Cookbook: From Mac'n Cheese to Double Chocolate Chip Cookies-All You Need to Have Some Finger Lickin' Fun

The Everything Kid's Cookbook: From Mac'n Cheese to Double Chocolate Chip Cookies-All You Need to Have Some Finger Lickin' Fun
by: Sandra K. Nissenberg
2002-10

Books : The Cook's Country Cookbook: Regional and Heirloom Favorites Tested and Reimagined for Today's Home Cooks

The Cook's Country Cookbook: Regional and Heirloom Favorites Tested and Reimagined for Today's Home Cooks
by: The Editors of Cook's Country Magazine
September 01, 2008

Books : The New Basics Cookbook

The New Basics Cookbook
by: Julee Rosso, Sheila Lukins
January 10, 1989

Books : Quantity Cookery: Menu Planning and Cooking for Large Numbers

Quantity Cookery: Menu Planning and Cooking for Large Numbers
by: Lenore Richards, Nola Treat
January 24, 2012

Books : How To Cook Everything: Simple Recipes for Great Food

How To Cook Everything: Simple Recipes for Great Food
by: Mark Bittman
March 20, 2006

Books : The Art of Eating

The Art of Eating
by: M. F. K. Fisher
May 09, 1990

Books : Better Homes and Gardens The Ultimate Slow Cooker Book: More than 400 recipes from appetizers to desserts (Better Homes & Gardens Ultimate)

Better Homes and Gardens The Ultimate Slow Cooker Book: More than 400 recipes from appetizers to desserts (Better Homes & Gardens Ultimate)
by: Better Homes & Gardens
December 21, 2009

Books : The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches, and Salads (Non)

The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches, and Salads (Non)
by: Andrea Chesman
January 16, 2002

Books : Soul of a Chef: The Journey Toward Perfection

Soul of a Chef: The Journey Toward Perfection
by: Michael Ruhlman
June 26, 2000

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script by MrRat
Updated by Labbs 24th July 2009